- July 2016
- Makes 630g
- Hands-on time 20 mins
There’s no need for mint sauce with lamb – Simmone Logue’s mint pesto recipe brings a new take to Sunday lunch accompaniments.
- 4.3g (0.8g saturated)
- 0.4g (0.2g sugars)
- 0.2g salt
Per 10g serving
- 160g fresh mint
- 150g peanuts, toasted in a medium oven for 8-10 minutes until golden
- 80g parmesan (or vegetarian alternative), grated
- 1 garlic clove, chopped
- Finely grated zest and juice 1 lemon
- 2 tsp sea salt
- ½ tsp freshly ground black pepper
- 250ml olive oil, plus extra to cover
- Submerge the mint in cold water and give it a good rinse. Drain the water, then pick off the leaves, discarding the woody stalks.
- Put the mint leaves in a food processor with the peanuts, parmesan, garlic, lemon zest and juice, salt and pepper. Start the processor and slowly pour in the olive oil, blending until the pesto comes together but is still a bit chunky and not too smooth; this should only take 2 minutes. Check the seasoning and adjust to taste.
- Using a spatula, scrape down the sides of the bowl, then spoon the pesto into a sterilised jar. Pour a little more olive oil over the top of the pesto to help preserve it. (Keep the jar in the fridge and top it up with fresh olive oil after use.)
- Serve the pesto with lamb or fish.
From In the Kitchen by Simmone Logue.
Stir leftover pesto into cooked pasta for an excellent quick dinner. If there are peanut allergies in the family, use cashews or macadamias.
Make up to a week ahead and keep in a sealed container in the fridge.
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