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 |
AdvertisementAdvertise with NZME.
Directions
- 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.
- Season with salt and pepper to taste.
- Serve on bruschetta with bit of flaked smoked salmon, mint leaves and a sprinkle of pine nuts.
