I made this again last night without the rocket... its not as good... and the pesto adds that extra bit of mint..
Ingredients
- 1 large bunch mint, trimmed
- 1 clove garlic, peeled
- 3 tablespoons pine nuts
- 1 cup grated parmesan
- 100ml extra virgin olive oil, plus 4 tablespoons extra for frying
- 1 large onion, peeled and finely chopped
- 650g frozen or fresh shelled peas
- 1 litre chicken or vegetable stock
- 2 rashers bacon
- 180g rocket leaves
Method
- Place mint, garlic, pine nuts, parmesan, oil and a little sea salt in a food processor and process to form a coarse paste, then set aside.
- Place extra oil in a large saucepan over a medium heat, then fry onion until soft.
- Add peas, stock, bacon, sea salt and ground black pepper, and simmer for 5 minutes.
- Stir in rocket leaves and remove from heat.
- Remove bacon and process mixture, in batches, in a food processor until smooth.
- Stir in mint pesto and serve.