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I’ve put together a delicious mint dressing/pesto that goes brilliantly with spring lamb, but also with roast or new potatoes and spring vegetables such as baby greens, asparagus and chard. If you don’t use it all, you can keep in the fridge easily for week and will be lovely with pasta, roasted vegetables or chicken.
You'll see this dish uses sunflower seeds rather than pine nuts, which would work well, but I find the sunflower seeds have a nuttier texture which I like and also they are much more affordable that pine nuts and with price hikes every where right now, this is a really fantastic alternative!
For a plant based suggestion, steam some dark green veggies such as long stemmed broccoli, spring greens and peas, toss them in the pesto and fold in some cooked pasta, serve with a good sprinkle of vegan cheese!
MINT AND SUNFLOWER SEED PESTO
INGREDIENTS
1 large bunch of mint - remove the thicker, bottom half of the stems
2 handfuls of spinach
50g sunflower seeds
½ clove of garlic (crushed)
10ml red wine vinegar
½ teaspoon Dijon mustard
150ml Extra virgin olive oil
½ tsp maple syrup or brown sugar (optional)
Salt (a really good pinch) and pepper
METHOD
Have a bowl of iced cold water ready, just a few ice cubes in cold water is perfect.
In a pan of salted boiling water add your mint leaves and spinach, blanch for 45 seconds, (you want the shortest time possible to soften the herbs), remove from the pan with a slotted spoon and transfer immediately to the ice water.
Once cooled, remove from water and drain in a sieve, give them a gentle squeeze to remove any excess water.
Bring the spinach and mint into a small heap and roughly chop.
In a small pan toast the sunflower seeds for a minute or two
In a food processor add all the ingredients (except the Extra virgin olive oil) and pulse a few times so you have a rough paste. If it’s very dry add a little of the oil.
Once you have the paste add your oil for a final quick blitz. Taste for seasoning, you want the mint to stand out, but also a hint of the garlic and vinegar, plus a little sweetness.
Once you’re happy pour into a jar with a lid. Shake when you use to serve. Spoon liberally over your meat or vegetables!
Keep chilled in the fridge for at least one week.
