Sometimes when I cook, Tony will often say ” you know what would make this really good?” and I say “what?”, Tony then says: “lemon, mint and peppers”. So, today I share with you my mint pesto. I served it on chicken, but you could easily put it on lamb or pork, or use as a salad dressing. It’s simple (as always) and super tasty.
What you will need:
1 small bunch of mint-stems removed
2 Tbps sunflower seeds- shelled, unsalted and roasted
zest and juice of half a lemon
salt and cayenne to taste
In a food processor pulse all the above ingredient. Adding in olive oil slowly until sauce reaches your desired consistency.