After a recent party where we may have slightly over-calculated the enthusiasm for a make-your-own mojito station, we were left with a hefty supply of fresh mint. So what’s a girl to do with all these leafy leftovers? Ladies and gentlemen, meet your new favourite condiment: mint pesto.

A summery-fresh twist on your typical basil pesto, mint pesto knows no bounds. Top off your BBQ chicken, give some zip to baked halibut, switch up the dressing in a grilled peach salad, or spread it thick on that BLT…oooh yes. With just 4 ingredients and about 5 minutes, this aromatic herb can be whipped up and enjoyed in no time. Should I have named my blog ‘Mint Pesto’? Something to think about…

You’ll need:

– 3 cups fresh mint

– 1/4 cup sliced almonds

– 1/2 cup extra virgin olive oil

– kosher salt

What now?:

– carefully remove mint leaves from their stems and toss them into your food processor

– add almonds and process until finely chopped

– while the processor is running, slowly add the olive oil into the mixture

– transfer mixture into a bowl, season with salt and stir

– keep at room temperature until ready to use or store in refrigerator for a few days

xo Ali