Mint pesto?

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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

olive oil

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.