This is a variation of pesto that is made with mint instead of the traditional basil. I have also taken out the Parmesan cheese, to make it more versatile. It is great for clean eating and vegan and vegetarian dishes.
1 bunch fresh mint
1 cup pine nuts
3 cloves garlic
1/3 cup sunflower (or olive) oil
salt – to taste
Remove the mint leave from the stems. Discard stems.
Combine all of the ingredients in a food processor.
Process until the pine nuts are no longer whole.
Serving suggestions: pasta, chicken, lamb, sandwich spread, potatoes