Pesto with Mint and Dried Figs
Did you know - because until about one year ago I didn't - that Peugeot makes very fine salt and pepper mills? Yes, that French company that makes cars also makes some state of the art kitchen utensils! Don't ask what I was using before, but a few months ago I needed to get a good grinder for my pepper and decided to invest in a Peugeot pepper mill. I have to say it's a pleasure to use.
One of the cool things about it is that, just like cars, it has gears. You can slide the bottom part of the mill to the different gears to control the size of the pepper. Mine has six positions so the pepper can come out from a very fine sized particle, then all the sizes in between until a bigger coarse sized particle for the spicier effect that I like.
It's that time of year again where I can grow lots of basil and make my own pesto. Mind you, I only discovered this last year too, and it was sort of like a life changing discovery for me. This pesto variation includes fresh mint and dried figs. Sorry for being so vague in the amounts in the recipe (as usual), but it really depends on the amount you want to make and what you have at hand.
1 bunch basil, 1 bunch mint, 1 handful pine nuts, 1 handful walnuts, 1 clove garlic, 2 dried figs, 100g piece Parmesan cheese, salt, black pepper, 1/2 cup olive oil
Wash the basil and mint. Peel the garlic. Cut the Parmesan cheese into chunks. Put everything into a blender and blend.
Thank you for reading!