My herb garden has some herbs growing wildly while others not so much. I love my basil pesto's but sadly my basil is not thriving this time of year. Rather my mint is out of control so I decided to make a pesto with my fresh mint. It's delicious.
4 cups of fresh mint leaves (remove stalks)
3/4 cup unsalted shelled pistachios
1 clove of garlic
1 Tbsp lime juice
1/2 cup freshly grated parmesan
1/2 cup Changing Habits Inca Inchi Oil
1/2 tsp Changing Habits Seaweed Salt
1/4 tsp of freshly ground Changing Habits Pepper
1
Place all ingredients into your thermomix or food processor, process until a coarse paste is formed.
2
Store in a glass jar in the fridge.
3
Enjoy this with fresh salads, with eggs for breakfast or mix with some homemade yoghurt for a beautiful dip.
CategoryCondiments
Ingredients
4 cups of fresh mint leaves (remove stalks)
3/4 cup unsalted shelled pistachios
1 clove of garlic
1 Tbsp lime juice
1/2 cup freshly grated parmesan
1/2 cup Changing Habits Inca Inchi Oil
1/2 tsp Changing Habits Seaweed Salt
1/4 tsp of freshly ground Changing Habits Pepper
Directions
1
Place all ingredients into your thermomix or food processor, process until a coarse paste is formed.
2
Store in a glass jar in the fridge.
3
Enjoy this with fresh salads, with eggs for breakfast or mix with some homemade yoghurt for a beautiful dip.
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