Summary

Ingredients

• 2 handfuls mint
• 2 tablespoon pistachios, chopped
• 1 chilli pepper (s), pitted
• 150 ml olive oil
• 1 orange (s), grated zest
• 100 g cheese, ripe pecorino, rated
• a bit salt

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Instructions

1. Pluck the mint leaves from the stalks and roughly chop, then puree with all the ingredients.
2. Pour the pesto into glasses and cover with olive oil.
3. Keeps in the refrigerator for months.
4. Goes well with vegetable soup, ratatouille, pasta with seafood or fish