Herbs that grow abundantly in the garden like mint and parsley make a flavor bomb like no other that pairs beautifully with grilled meats and light summer fair. Each pesto, no matter the choice of ingredients, uses the same traditional method of preparation. So, think outside the box this season with some fresh new takes on the traditional. 
RECIPE: MINT & PARSLEY PESTO
Ingredients:
4 cups mint leaves, stems removed
3 cloves garlic, finely chopped
Juice of 1/2 lemon
1/2 cup almonds
1/2 cup Parmesan cheese
1/4 cup flat-leaf parsley, chopped
4 scallions, chopped
1/2 cup extra-virgin olive oil
Salt & freshly ground pepper, to taste
Method:
1. Combine mint with almonds, scallions, parsley, parmesan cheese, and garlic cloves in a food processor. Sprinkle with salt and pepper. Place the lid on the processor and pulse several times until combined. Remove lid and scrape sides of the processor with a rubber spatula. Return the lid to the processor.
2. While the food processor is running add olive oil and lemon juice slowly. Once again, scrape the sides and pulse one last time. Remove from processor and store in a jar or freeze.
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Loved this at the Country Living Magazine Fair in Nashville/Lebanon, TN! Also the radish leaf pesto so delicious. The way you presented the technique would make anyone feel they could do it with things a gardener would have on hand.