Mint pesto

Photographer: Emma
Makes approx 1 cup

This pesto can be used for a multitude of things.  As a dip, tossed through roasted vegetables, on a sandwich, or drizzled over eggplant ravioli, the recipe for which I will post in the next couple of days.  The fresh, zesty mint provides the perfect contrast to the rich and creamy flavours of the ravioli.

Once you have mastered this mint pesto recipe, get creative and play around with swapping the mint for parsley, basil, spinach, or even red capsicum.  And while you are at it, you can also experiment with the types of nuts you use e.g. almonds, macadamias, hazelnuts or cashews.  Experiment with flavours and even textures, pulsing a few times for a more chunky pesto, or blending well for a smoother version.


2 cups fresh mint
juice of half a lemon
4 tbsp parmesan cheese, grated
4 tbsp pine nuts
1/2 cup olive oil
sea salt and pepper to taste


1.Combine all ingredients in a food processor and process until desired consistency is achieved.