Recipe-147-Spearmint and Graviera Pesto
Every summer in Greece, we end up with a bunch of fresh spearmint from local gardens that we can’t possibly use up fast enough. And we’d hate wasting such a delicious and aromatic herb, so we can up with a different type of pesto that goes well with pasta, bread, rice or as a spread and dip. When we end up making a massive batch, we skip the cheese and we freeze it for later use. It’s a brilliant staple to have around and it brings wonderful aromas to the table.
Process the spearmint and walnuts in a food processor or blender for a few seconds.
- Add the garlic and the Graviera cheese and process again. Scrape down the sides of the food processor with a rubber spatula.
Add the olive oil in a stream to emulsify the mixture.