THREE HERB PESTO

Wow I keep forgetting about this...
Sorry for the slackage

NEEDED:
-2 garlic cloves, coarsely chopped
-1 cup firmly packed fresh basil leaves
-1 cup firmly packed fresh Italian parsley leaves
-1 cup firmly packed fresh mint leaves
-1/2 cup toasted pine nuts, cooled
-1/2 cup freshly grated Parmesan
-Salt and freshly ground black pepper
-3/4 cup olive oil

DIRECTIONS:
In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.