Preparation

• In a food processor, combine the mint, basil, cheese, oil, pine nuts, and garlic and pulse until the herbs are finely chopped but not puréed. Dissolve the brown sugar in the vinegar and add it to the pesto, along with the salt and pepper. Pulse again to combine. If the pesto seems dry, add more oil, 1 Tbs. at a time. Taste and add a little more salt and pepper if needed.

Make Ahead Tips

Refrigerate the pesto up to three days or freeze for up to a month.

Toss with cold or hot noodles, sautéed zucchini, grilled shrimp, or boiled new potatoes. Add to a fresh mozzarella, cherry tomato, and corn salad. Spread on pizza dough.