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Remove the mint leaves from the stems, wash them and drain them possibly using a salad spinner.
Add the extra virgin olive oil to the food processor first, then add the rest of the ingredients.
Season with salt and freshly ground pepper and blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
Taste it and season again according to your liking.
If you don't use it straight away, place the pesto into a glass bowl or a glass jar, and cover with a thin layer of olive oil or clingfilm pressed to the surface to prevent oxidation. It's also freezable in small portions (an ice cube tray would be great).