• Scatter pine nuts in a dry pan and toast until fragrant and golden brown, making sure to toss them regularly to prevent them from burning. Into the bowl of a food processor, add the garlic, basil leaves, mint, toasted pine nuts, salt, pepper, and lemon zest. Pulse until finely chopped. With the blades still running, slowly stream in ½ cup of olive oil. Check for a thick, yet smooth consistency, add the rest of the oil if necessary. Add the grated Parmesan and pulse together a few times to incorporate. Taste and adjust the seasonings if needed.

TIPS:

• If for some reason, you can't find pine nuts, don't be defeated! Just go get some walnuts and toast them instead.
• When adding pesto to pasta, do not heat up or cook your pesto separately, or it will lose its vibrant green color. Drain your hot pasta into your serving dish and pour the pesto over it, along with a splash of the starchy pasta cooking liquid. The heat from the noodles will be enough to heat up the pesto as you toss and coat them together. Finish off the pasta with meats or vegetables of your choice and garnish with more Parmesan cheese, fresh chopped herbs or lemon zest.
• If you are storing the pesto for later use, put it in an airtight container and cover the top with a little extra virgin olive oil and place in the freezer. It will last up to 3 months. To thaw, just place in the refrigerator overnight and use as normal.