Pistachio and mint pesto with fresh pineapple.



(Serves 2)

100 g    salted and roasted pistachios, shelled       
2           bunches mint    
1            organic lemon
100 ml  pineapple juice
100 ml  olive oil
1 pinch  chilli flakes    
1             ripe pineapple



  1. Shell and coarsely chop the pistachios. Tear the mint leaves from the stems and roughly chop. Rinse the lemon in hot water, finely grate the zest and squeeze out the juice. 
  2. Place half of the lemon juice in a tall blending cup along with the pistachios, mint and pineapple juice. Add the olive oil and chilli flakes, roughly puree everything using the blender.
  3. Peel the chilled pineapple, cut in half lengthwise, remove the stalk and cut the flesh into thin slices. 
  4. Serve the pineapple on a platter, drizzle with the remainder of the lemon juice and serve with the pistachio and mint pesto.


Preparation time: approx. 25 mins.
Cooking time: approx. 25 mins.