Ingredients:
1/3 cup toasted walnuts
3 garlic cloves
2 cups fresh mint leaves
1 cup fresh basil leaves
EVOO, as needed
1/4 cup Parmigiano-Reggiano, grated
Kosher salt and freshly ground black pepper to taste

In a food processor, combine the mint, basil, garlic and 3/4 cup EVOO. Process to a smooth texture, adding more EVOO if necessary. Add both the walnuts and cheese then pulse to combine. Season to taste. Serve immediately, or refrigerate and use within three days.

Serve with roast leg of lamb and eggplant caponata. Plate the caponata, followed by the sliced lamb, drizzle with pesto, and garnish with fresh mint.