Roast the pine nuts in a non-stick pan without adding any fat. Make sure to keep an eye on them while roasting to prevent them from burning. Set the pine nuts aside after roasting.
Remove all stalks from the mint. Rinse the mint leaves with plenty of cold water and then spin dry. Put the pine nuts, mint leaves, cheese and olive oil in a multi-chopper or use a hand blender. When everything is mixed into a nice pesto, season with the juice of the fresh lime, salt and pepper.
The pesto tastes best with fresh pasta, but can of course also be served with beef, pork or poultry.
The pesto should never be warmed up, only poured onto the warm pasta, as the mint loses its taste when heated.
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