1 cup Fresh mint leaves 1/2 cup Fresh parsley leaves 1 small Shallot, finely chopped 2 Tablespoons Pine nuts, toasted 2 Tablespoons Freshly-grated Romano cheese 1 teaspoon Lemon zest 1 cup Olive oil Salt to taste Freshly-ground black pepper to taste
Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
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