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Sandra "Cookieface" Antonelli's Mint Pesto

Minty Fresh

Did you know mint is considered ‘sub cosmopolitan’? That means rather than being a global herb, it only grows in certain parts of the world. I did a little reading about mint and stole some text from Wikipedia because mint, my favourite herb next to parsley and tarragon, carries some seriously sexy facts. Read what I stole and you’ll see what I mean. Mint flowers are “produced in false whorls called verticillasters. The corolla is two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a nutlet, containing one to four seeds.” Verticillasters, two-lipped, lobes, nutlet, sexy, am I right? Here’s something even sexier:

Mint Pesto

You will need a food processor, a blender, or elbow grease with a good ol’ grind-it-yourself mortar & pestle because who doesn’t love a good grind?

3 cups lightly packed fresh mint (take the stem off, kids)

¼ cup sliced almonds or crushed pine nuts or chopped walnuts

½ cup extra-virgin olive oil

Salt (adjust to your taste)

Whizz together in processor/or grind (anyone else feeling a little warm and sweaty, or is that just me?) in your mortar an pestle; add the oil a little bit at a time. 

You can freeze this to use later (let it sit and come to room temperature) or use it straight away. Mix it into pasta or serve it spread on toasted bread. You can even use it as a rub (rubbing goes well with grinding) for chicken or ahem, some other meat you enjoy.

Why is this pesto so lovely? Because unlike traditional basil pesto this version contains no garlic, and no garlic means you can grind to your heart’s content and your body is satiated—and never worry about your garlic breath or the pungent garlic fumes of your chosen grinder/grindee.

The one drawback may be potential flecks of green on your teeth, but that won’t be an issue if you move on to dessert. If you know what I mean.