Mint Pesto Recipe

Fresh and fragrant, this pesto is delicious on bruschetta topped with salmon

Mint pesto. Picture / Babiche Martens

Not long ago 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 salmon.

Makes 1 cup

2 cups mint leaves
½ cup parsley
1 clove garlic, chopped
1 cup grated parmesan
Zest and juice of 1 lemon
½ cup toasted pine nuts
1/3 cup olive oil
Salt and pepper to taste

To serve
Smoked salmon
Mint leaves
Extra pine nuts

1. 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.

2. Season with salt and pepper to taste.

3. Serve on bruschetta with bit of flaked salmon, mint leaves and a sprinkle of pine nuts.

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