Cilantro Mint Pesto

Ingredients

• 1 medium clove of garlic
• ¼ cup pistachios, lightly toasted (pine nuts are usually the nut of choice, but pistachios or almonds are an economical substitute)
• ¼ cup grated Parmigiano Reggiano cheese (I used an aged white cheddar)
• 1 cup fresh mint (leaves only, unless the stems are very tender, thoroughly washed and patted dry
• 2 cups fresh cilantro, thoroughly washed and patted dry (leaves and finely chopped stems)
• 1 jalapeno, finely chopped (optional)
• 2 tablespoons fresh lemon juice
• extra virgin olive oil (use the best quality you can afford)
• Coarse sea salt and freshly ground pepper

Directions

Using a mortar and pestle, make a paste out of the garlic.

Add warm nuts to the garlic and bash vigorously until almost creamy.

Add cheese and blend.

Add herbs, jalapeno (if using) and blend until you have a chunky paste.

Scrape down the sides and add lemon juice and olive oil to the consistency you like (usually ~¼ cup of oil)

Season with salt and pepper to taste.

To speed up the process, place half the nuts, all the herbs and jalapeno (if using) in a food processor. To start, pulse on and off until a grainy purée starts to form. Blend at low speed while adding lemon juice and olive oil. Add remaining nuts and blend to preferred level of chunkiness/smoothness. Add cheese last and blitz briefly (don't melt the cheese). Season to taste.

Pesto can be stored at room temperature with a layer of oil on top. It also freezes very well. Line an ice cube tray with cling film, before filling with the pesto. When frozen use the cling film to lift out the frozen pesto, wrap and store for up to 2 months in a ziploc bag.

Typical serving for 1 plate of pasta is 1-2 tablespoons.