In the work bowl of a food processor or the container of a blender, place garlic and walnuts. Process until finely ground, about 20 seconds. Add parsley, mint, salt, and pepper. With processor running, pour oil through food chute in a slow, steady stream. Process until pesto is completely puréed and smooth, scraping down sides as needed, about 1 minute.
Add Parmesan, and process for 1 minute to incorporate. Use immediately, or refrigerate in an airtight container for up to 3 days. The color of the pesto will darken slightly in the refrigerator, but it will still taste delicious.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/add-a-pinch-cookbook-giveaway/