Mint pesto

Babiche Martens

The other day I was helping my mother weed her garden and the mint was rampant. So, rather than toss it all in the compost, I set it aside to make mint pesto. Fresh, fragrant and versatile serve it alongside lamb, stir through boiled potatoes, add a dollop to a salad or, as I have here, on bruschetta with smoked salmon.

Ingredients

2 cups	Mint leaves (Main)
½ cup	Parsley (Main)
1	Garlic clove, chopped
1 cup	Grated parmesan cheese (Main)
1	Lemon, zest and juice
½ cup	Pine nuts, toasted (Main)
⅓ cup	Olive oil

Directions

1. Into a food processor place the mint, parsley, garlic, parmesan and lemon. Blitz until finely chopped. Add the pine nuts and olive oil in a slow drizzle until well combined.
2. Season with salt and pepper to taste.
3. Serve on bruschetta with bit of flaked smoked salmon, mint leaves and a sprinkle of pine nuts.

More recipes to make the most of your garden

• Roast tomato soup
• Haloumi and Israeli couscous salad