Mint and Parsley Pesto
|Looking at mint differently through pesto|
The vegetable seller at the market corner is everyone’s favorite seller. Who else in Singapore sells ½ a kg of mint leaves for less than a dollar? Had it not been for this generous man, ordinary folks like us would not have survived the 4.9% inflation rate. Like every auntie there, I picked up huge bunches of mint, parsley and greens to show support for the most popular grocer in Bukit Batok.
The pesto gave such a kick that my daughter declared that it should be a regular at our dinner table. It goes well with almost anything especially with kebabs, tortilla chips and toast.
1 cup of mint leaves
1 cup of parsley
1 handful of pine nuts
3 cloves of garlic
½ cup of extra virgin olive oil
1 handful of grated parmesan cheese.
Sea salt flakes, black pepper
In a food processor, pulse mint leaves, parsley, pine nuts, garlic. Add oil and pulse to blend.
Stir in the cheese. Season to taste with sea salt flakes and black pepper.