Drop the Basil and mint into a pot of boiling water for 5 seconds. Immediately drain the herbs and plunge them into a bowl of ice water to stop the cooking and set the bright green color. Drain and squeeze out excess water. Combine the herbs, garlic, nuts, and olive oil in a blender or food processor and puree until smooth. Transfer to a bowl and stir in the cheese. The mixture should be thick and not runny. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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