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
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.