Although this sauce is called a pesto it does not include any cheese or basil. It’s delicious tossed through hot, pappardelle pasta with added olives and crumbled feta cheese, but equally good on top of oven-baked fish fillets or grilled chicken breasts.
Strip the leaves from the parsley and mint and blend in a food processor or blender with the garlic until roughly chopped.
Add the lemon zest and walnuts and mix again for a few seconds. Finally, add the oils, preserves and chilli, if using. Process to a rough paste. Spoon the paste into a clean jar. Pour on a little extra olive oil to cover the surface of the pesto and keep in the fridge until needed.
* The pesto will keep in the fridge for up to 1 week.
* It’s delicious when spread under the skin of chicken fillets before roasting or added to hot grilled pork chops or mackerel.
* For a vegetarian supper, grill some large Portobello mushrooms until golden and tender. Serve with a dollop of soured cream and the Walnut and Mint Pesto.