( MAKES 1 cup )
Photo by 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.
- 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.
More recipes to make the most of your garden