Rinse the mint and basil leaves under cold water, shake off excess, and spin or pat dry thoroughly. Toast the pine nuts or walnuts in a dry skillet over medium heat, stirring constantly, until golden and fragrant (2–4 minutes). Transfer to a plate to cool.

Blend the base

In a food processor, combine the cooled toasted nuts, garlic cloves, grated Parmesan, and the chopped fresh green chili. Pulse several times until coarsely chopped.

Add herbs and oil

Add the mint and basil leaves to the processor. With the machine running on low, drizzle in about 80 ml of the olive oil until the mixture comes together into a thick paste. Stop and scrape down the sides as needed.

Heat & Seasoning

Season and adjust heat

Add the red pepper flakes, lemon juice, ground black pepper, and kosher salt to the processor. Pulse to incorporate. Taste and adjust: add more red pepper flakes or an extra half chopped chili for more heat, or more lemon or salt to brighten the flavor.

Adjust texture

If the pesto is too thick for your use (for example, to brush on pizza), drizzle in the remaining olive oil (up to total 120 ml) while pulsing until you reach a spreadable but still slightly coarse consistency. For a very smooth pesto, process a bit longer.

Optional Finishing

Transfer the pesto to a bowl. Stir in the optional extra grated cheese if using and drizzle with a tablespoon of olive oil to gloss the surface. Taste one final time and correct seasoning with salt, pepper, or lemon as needed.

To store, press a thin layer of olive oil on top, cover tightly, and refrigerate for up to 5 days or freeze in portions for up to 3 months. Bring to room temperature before using on pizzas.