3 cups packed basil leaves
½ cup mint leaves
2 cups + 1 cup water
¼ cup agave nectar
1 T turbinado sugar (for additional sweetness)
Juice of two limes (1/4 cup)
Zest of one lime
4 T agar flakes
3 nectarines

Spray the bottom of a rectangular terrine dish with some cooking oil.

Rinse and dry the nectarines. Slice the fruit into thin slivers around the pit, and using a knife to help you, pull them off of the pit. Line the dish with slices of nectarines decoratively.

Rinse the herbs very well.

Bring a pot with water (not measured above) to a boil. Drop the basil in the boiling water for about 5-10 seconds, then strain and shock in a bowl full of ice water.

Drain the basil and dry it well.

In a blender combine the basil, mint, agave nectar, zest, and lime juice, along with two cups of the water. Puree the mixture, and strain into a clean bowl.

In order to dissolve the agar, bring the 1 cup of water to a boil in a small saucepan, and add in the agar flakes. Stir to dissolve them completely.

Pour the agar water into the bowl with the herb water, and then transfer all of the ingredients into the tin. Rearrange the nectarines if necessary, and place the dish into the fridge. The dessert should set within the hour.

To serve: Flip the tin over onto a cutting board, and slice into thick pieces. Garnish with some fresh nectarine slices if you have any left over.