Mint Pesto.

Delicate. Delicious. Simple to make, and just the thing with a few crackers, some olives, a bit of cheese and perhaps some slices of salami and pastrami. You can find it in restaurants, but not in supermarkets, so if you want to try some of this very more-ish delight you will either have to eat out – or make it yourself.


1 cup fresh mint leaves.

½ cup olive oil.

½ cup pine nuts.

¼ cup grated parmesan cheese.

½ tsp salt.


Wash the mint in cold water and strip the leaves from the stems. Discard the stems, place the leaves in a bowl with the other ingredients and zap with a kitchen whizz, or push through a mouli. Pour into an air-tight jar and leave in a cool place for 2-3 hours to allow the flavours to combine. Serve with crackers and other nibbly things.

Yields: About 1 cup.

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