mint and parsley pesto
When a favourite recipe calls for set ingredients and one is not available, best option is try something new. Sometimes it works, sometimes it doesn’t. In this case, you can’t go too wrong with pesto and a mix of herbs. My plan was to whip up a Dill and Parsley Pesto to mix through roasted vegetables with crumbles of farm-fresh goat’s cheese. A successful dish in the past. Quick, easy and tasty. My favourite type of cooking. However, this was not to be. A few sparse strands of dill left, not nearly enough for a pesto. But, plenty of mint.
Equal quantities of fresh mint and parsley,
olive oil, pine nuts, freshly grated parmesan cheese, sea salt and fresh cracked black pepper.
Mint and Parsley Pesto
Quantities above make a small bottle-size (as in picture) and another bowl-size. Halve if less required. Freezes well in an air-tight container.
Each time I make pesto, the quantities tend to vary, so taste along the way, until desired flavour results. This version has less oil than the Dill and Parsley Pesto and has more texture.
Add half of the mint and parsley leaves to a mini-processor (gives a finer blend than a larger one). Then add half of each of the olive oil, pine nuts and parmesan. Add salt and pepper, then give a couple of bursts, scraping down sides.
Add remaining leaves and more oil if too dry. Give a quick burst to process leaves. Taste and add more cheese, pine nuts, oil, salt and pepper until desired taste and texture is achieved. Be careful not to overprocess mixture as loses its vibrant colour.
Perfect with roasted vegetables. In a large ceramic dish, add small whole beetroot (halve if bigger), handful of whole cherry tomatoes, chunks of sweet potatoes and/or any other vegetables of choice. Drizzle over olive oil, sea salt and fresh pepper and toss through. Bake in a 200 degree Celsius pre-heated oven for about 45 minutes or until tender. Stir vegetables half-way through. Pour over pesto and crumble in goat’s cheese or fetta. Toss through lightly.
Goodness shared from Donna