• 1 cup fresh basil leaves
• 1/2 cup flat leaf parsley leaves
• 1/3 cup grated Parmigiano Reggiano cheese
• 1/4 cup fresh mint leaves
• 1/4 cup pine nuts
• About 2 tablespoons fresh thyme leaves
• 2 cloves garlic, grated or made into a paste
• Juice of 1/2 lemon
• Salt and freshly ground pepper
• About 1/2 cup EVOO
• 1 pound penne pasta

Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the starchy cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.

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