Mint Pesto

As I announced on my Instagram, I will have four holiday recipes coming up over the next four weeks. In this part of the world, Eid is over, but I know there are lots of you celebrating Christmas, Hanukkah, and the New Year. Even if you’re not, all these recipes are great for dinner parties or used separately for lunches and dinners.

Starting off nice and simple, I’m going to make a delicious mint pesto that is going to be a great accompaniment to next week’s dish, which will be lamb meatballs. Lamb and meat go together a treat, so I thought this would be a nice way to add a twist to a pasta dish (in my case, courgetti).


You will need:
(GF, V)

  • 2 cups packed mint leaves
  • 1/3 cup pine nuts
  • 1/3 cup fresh grated parmesan
  • 1 garlic clove, peeled and chopped
  • 3 tbsp olive oil
  • 3 tbsp water

Note: If you’re vegan, a good substitute for the parmesan is blending nutritional yeast and cashew nuts together to form a powder


Pop everything into the blender, and have a little extra water and oil on hand in case you need more.




…until smooth. Bear in mind that with my quantities, this will make a slightly thick pesto. If you want it runnier, add another 2 tbsp of water and perhaps 1 tbsp of oil if you want it smoother, too. I blended the whole thing until it was totally smooth, but you can always leave chunks in, of course, or blend and then add additional mint leaves for just some texture.


Serve and enjoy! This would work wonderfully with courgetti (it’s how I had it), or with your favourite pasta (GF if necessary, of course). As I mentioned, it’s great with lamb, so whether you’re making my meatballs (seriously, you’ll love the recipe) or whether you just want to spread it on some ribs or chops, it’ll be ace. For vegetarians and vegans, I find this a great topper for roasted vegetables — it’s just fresh, and cuts through roasts nicely.

As always, bilafiya (well wishes and wellbeing)

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