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Foodie Friday: Mint pesto

Published: 8:12AM Friday November 18, 2011 Source: Breakfast

Mint pesto

This pesto is delicious with barbecued-baked potatoes. Cook the potatoes in foil and then serve with a dollop of sour cream with the pesto on top.

Makes 11/2 cups

1/2 cup pine nuts

6 cloves garlic

3 cups mint leaves (also 2 cups mint and 1 cup parsley works as well)

1 cup olive oil

Juice of 1 lemon

Salt and freshly ground black pepper

Method:

Process in the blender or food processor and while machine running drizzle in the oil. Add lemon juice and season. Process till blended.

Please note unlike other Pesto recipes there is no parmesan cheese in this recipe.

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