Hazelnut and mint pesto

Method

1. In a food processor, whizz 
the fresh basil, mint, hazelnuts, parmesan (or vegetarian alternative), lemon zest a large pinch of salt. Once the mixture has the consistency of a rough paste, add the olive oil and lemon juice.
2. Taste and add more salt 
or lemon juice and some black pepper. Serve right away, or put in an airtight container and keep in the fridge for up to 5 days. Cover with a little more 
oil if you’re keeping it for longer than 24 hours.