Thanks to our Soil to Supper Club Member, Graeme, for this delicious recipe! 😋

If you’re growing Mint and looking for a creative way to use the fresh leaves, then give this recipe a try!

It’s simple to make, tastes delicious (yes, I’ve tried it) and can be used as a dip, tossed through freshly cooked pasta or added to homemade pizza.


  • 1 cup fresh mint
  • 1/3 cup shelled pistachios - check that all the shells are removed 🧐 
  • 1 clove garlic
  • 1/4 cup grated parmesan cheese
  • 1/3 cup olive oil or ghee
  • juice of 1 lime
  • salt & pepper to taste



  • process mint, pistachios, garlic, and parmesan in a food processor/blender until finely chopped
  • with blender going, gradually add oil in a thin, steady stream until mixture is well combined
  • stir through lime juice and season with salt and pepper
  • store in an airtight container in the fridge


NOTE - Pesto is best after leaving in the fridge overnight for the flavours to infuse. 

Garden Tip - cut mint regularly, water daily and apply a fortnightly dose of organic liquid fertiliser to encourage healthy new growth.

Gather more tips for growing herbs in this podcast HERE.


Do you have a garden-fresh recipe to share?

Send to and I’ll share on our website 💚🥗

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