A little while ago I posted my favourite way of making basil pesto and encouraged you to make pesto your way (you can read about it here). Once I stated making pesto "my way", I realised I could use almost limitless combinations of leafy herbs and greens, nuts and whatever else my heart desires!
This realisation lead to the creation of this divine pesto to serve with lamb cutlets at a barbecue! And I could not believe how amazing it tasted! It's minty and tangy with a hint of sweetness. I actually ended up having to make a second batch for our barbecue because my husband and I ate most of the first batch straight out of the food processor - it's that delicious!
250g pistachio nuts
2 bunches mint, washed and stalks removed
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
Splash olive oil
1/2 teaspoon salt
Place all ingredients in a food processor.
Process until combined.
Serve with lamb cutlets (recipe coming out on Tuesday!!), with salad or whatever takes your fancy!