Mint and Pistachio Pesto

This recipe is great with lamb.

2 x 20g packs fresh mint
3 cloves garlic, roughly chopped
50g roasted pistachios, shelled
100ml olive oil
Zest of 1 unwaxed lemon, plus 2 tbsp juice

To make the pesto, remove the leaves from the mint and place them in a food processor with the garlic and pistachios. Pulse until roughly chopped. With the machine running, pour in the olive oil, lemon zest and juice to make a paste. Season with a little freshly ground black pepper.