Parsley Mint Pesto

INGREDIENTS
3 cups flat-leaf (a.k.a. Italian) leaf parsley*, packed
3 1/2 to 4 cups fresh mint leaves, packed
3 green serrano peppers**, seeded, deveined and coarsely chopped
4 garlic cloves, coarsely chopped
2  tbsp. stone-ground mustard
3 tbsp. honey
1/2 tsp salt
1/2 tsp ground black pepper
1/2 to 3/4 c extra virgin olive oil
Refrigerated pesto will last for at least 5 days.
 
DIRECTIONS
In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed.
With processor running, slowly pour in olive oil and thoroughly mix.
Refrigerate leftovers in a tightly covered container.
 
Yield:  10-12 servings (makes 1 1/2 cups)
Prep Time:  15 minutes
Cook Time:  0 minutes
Total Time:  15 minutes
Difficulty Rating:  Easy
 
Tips & Notes
*Italian parsley is also known as flat leaf parsley.  It has a stronger, less bitter flavor compared to regular parsley.
**Serrano peppers which look like thinner jalapeno peppers are hotter and more potent.