I made this with 1/2 cup mint and 2.5 cups basil because I love the taste of basil and mint can be overwhelming. The mint gave it just the right amount of balance and a welcome change from standard pesto (which is also pretty good...let's face it). It made a lovely sauce for bucatini but would probably do well on crostini or using just about any pasta.

I've made this twice now and modified it both times, first time adding cherries a few dates, a bit of honey, almonds instead of walnuts, a couple sundried tomatoes, and used a combo of olive oil and the oil that the sundried tomatoes came packed in & romano pecorino cheese. It was very good, but the mint flavor came through a bit too strong for my liking. 2nd time: (1/2ed the herbs & replaced the rest with spinach) 1/2 cup mint, 1/2 cup basil, 1 1/2 cups of spinach, almonds inst of walnuts, combo of olive oil & oil from sundried tomatoes, 2 sundried tomatoes, a handful of raisins, 1/2 apricot, and a combo of romano & parmesan. Much milder and very nice. Made about a cup.