Mint seems to have a life of its own here at our place. No sooner do I pull it out than it pops up somewhere else! When we first started the vegetable garden, I had visions of it happily filling the side garden (the one the first owners 'cleverly' hid all the building rubble under) as I knew it would grow where nothing else would! But I misjudged its tenacity by a long shot. It not only grew, but multiplied many times over and then decided it needed to travel further afield and started popping up in the container gardens. I tried to put a stop to this behaviour by pulling out the fast escaping tendrils but it was to no avail. In the end, the only solution was to rip it all up and institutionalize it....in other words, grow it in a pot from where it could not escape.
 |
| Mint escaping just prior to being pulled out. |
It was also at this time that I realised that mint was actually a goldmine of a herb that I hadn't been utilising to the fullest extent. Every now and then it would find its way into a salad or jug of water and when I was gently reminded, given to a Middle Eastern friend for his mint tea. But the vast majority just looked amazing, green and pretty, and eventually became food for grasshoppers who destroyed it before I destroyed them...and the whole cycle would start all over again.
 |
| Happily ensconced in pots |
Enter the Internet and the amazing recipes of Donna Hay (she has become my latest food 'crush'). The recipe below is my main use for mint and along with Basil Pesto, has so many uses such as: dip, served tossed through pasta, spooned over vegetables, chicken or fish as they cook, on dry biscuits with sundried tomatoes and a slice of parmesan, spooned over roast lamb as it cooks, drizzled over pizza, spread on sandwiches or plain old toast in the morning.... the list is endless. So, let's get started.
Mint and Pistachio Pesto
4 cups of mint leaves (I really 'pack' them in)
1/2 cup shelled pistachios
1 clove garlic
1 tbsp lemon juice
1 cup finely grated parmesan
1/2 cup olive oil ( I use more as I like it runnier)
black pepper and sea salt
Step One
Pick and wash leaves. Don't worry too much if they have been nibbled a little as the bugs will wash off in water and what they didn't eat should be fine
Step Two
Assemble all that you need before starting as there is nothing worse than thinking you have everything, only to find family ate the last of the cheese or the lemon is not a lemon afterall! (I freeze and then bag lemon juice when I have an oversupply so I always have juice available for any cooking needs)
Step Three
Lightly toast the pistachios in a non stick pan
Step Four
Combine all ingredients in a food processor (I use my thermomix) and process until you have the desired consistency . Taste test and add more of any ingredient to suit.
Step Five
Spoon into containers and place in the freezer or fridge (if in the fridge, use within 3-4 days and cover with a thin layer of oil ). Last time I made this, I ran out of containers so froze some in ice cube trays and then transfered them to small plastic bags. They are then easily thawed when needed.
 |
| Ready to freeze! |
