Makes 1 cup (this also freezes beautifully)
1 cups fresh basil leaves, rinsed, dried, and packed in
1/2 cup freshly grated Parmesan-Reggiano (A microplane works well here. No green can please!)
1/3-1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
2 medium sized garlic cloves, minced
Celtic sea salt
Place basil in the food processor and pulse a few times. Combine pine nuts in with the basil, and pulse again. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is going. Stop to scrape down the sides with a spoon or spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt to taste.
Combine potatoes, asparagus, and snap peas with the pesto. Add the pesto one tablespoon at a time to make sure you don't over dress it. Add the cilantro, green onion, and mint, squeeze in a little more lemon and serve warm. Enjoy!