pesto

I was recently inspired by Deb's post to try a new pesto.

Her version uses mint and pistachios.

I adapted from it and used kale in place of parsley and I also added some garlic.

Amazingly it tastes like you have basil in there...

I used some on a filet I pan fried.

And I also put some into an omelette to make "green eggs and spam"...ha ha.

A handful of mint leaves (I used a combo of spearmint and peppermint)
A handful of kale
A handful of pistachios (shelled)
1 clove of garlic
a little lemon juice
some parmesan cheese
3 tablespoons of olive oil
a little water to loosen things up

Whiz the first 6 ingredients then drizzle in the olive oil
If you need to add a little water to loosen things up

NOTES: this is a nice way to add mint into your diet, which is supposed to help digestion. my version was a bit chunky, but I enjoyed this. I'm making this again.