Fresh mint pesto is a great alternative to traditional mint jelly. It works as a fantastic condiment for lamb; is a beautiful complement to steamed or roasted veggies like asparagus, broccoli, and cauliflower; and it’s incredibly easy to make. Enjoy it on Easy Aussie Leg of Lamb.
MAKES ABOUT 1 CUP
2 cups fresh mint, packed
2 cups flat-leaf parsley, packed
Juice from 1 lemon
½ cup raw cashews
¼ cup honey
Pinch of sea salt
¼–⅓ cup olive oil
In a food processor or high-speed blender, combine the mint, parsley, lemon juice, cashews, honey, and salt. Pulse until the cashews are finely chopped. While the processor is running, drizzle in olive oil until the sauce reaches the desired texture. I prefer mine with some chunky bits, so I tend to use a little less oil.
Store refrigerated in an airtight container for 3–4 days or freeze for up to 3 months.
