This recipe came about because I had a surplus of mint. As I am always looking for new ideas for nibbles to serve with a glass of wine, it seemed a good idea to make a mint pesto.
I love the intense fragrance of these mingled ingredients which is so evocative of summer.
This is a simple sauce of herbs, greens, nuts and garlic whizzed to a chunky paste with good olive oil.
I used a quality vinegar to thin the dip a little, because I didn't want to use copious quantities of oil.
The vinegar is a pinot white and much less harsh than regular vinegar varieties.
However, the vinegar will dull the intense green colour of the pesto a little but this takes several hours to happen.
Pesto freezes well for future use. Freeze as soon as possible after making to ensure the green colour is not lost.
The pesto should have lots of texture - don't blitz in a food processor until the pesto is totally smooth.
Delicious spread on crostini, crackers or a good crusty bread.
Mint and green pea pesto
50g blanched almonds
250g shelled fresh peas or frozen peas*
2 cloves garlic, crushed
50g Parmesan cheese, cut into small cubes
30g fresh mint leaves
1/2 tsp salt
1/4 cup extra virgin olive oil
3 Tbsp dry white wine
1 Tbsp good white wine vinegar
* If using fresh peas you will need 850g-900g peas in their pod.
Toast the nuts in a dry frypan over medium heat until golden, 5 or 6 minutes. They scorch easily, so stir or shake the pan frequently. Allow to cool.
Cook the fresh peas in boiling water until just tender, 2-3 minutes. Drain and refresh in cold water. Drain well. If using frozen peas, cook according to packet instruction. Drain and set aside to cool.
Tip the almonds, peas and all the remaining ingredients into the food processor bowl and pulse briefly until the pesto is well-mixed but still chunky.
Spoon the pesto into attractive serving bowls, cover and refrigerate until needed.
Bring to room temperature to serve. Garnish with mint sprigs. Serve on crackers or crostini.
Freeze for future use if you have a glut of peas or mint. I use plastic drinking cups or freeze it in ice-cube trays, then transfer the cubes to plastic bags and store in the freezer.
