So I lied, back in June (or something like that), I said it was hot, hot hot here. It wasn’t. Now it’s hot, hot, hot. I think I’m going to melt into the pavement and that’ll be it… It’s time for fruit, ice-creams, smoothies, colds soups and above all lots of water.
This is a fun way of making of making fruit even tastier, if that’s possible! It has a refreshing, light taste. As you may (or may not) know, I used to live in Genoa, home to pesto. While this sweet version would probably have the inventors of pesto turning in their graves, I think this is a delicious way to jazz up fruit or top ice-cream.
As my photo of ice – cream demonstrates, I couldn’t even stop it from melting in the five minutes it took to take the photo!
Preparation Time: 5 minutes Servings: 4 Cooking Time: None Total: 5 minutes
35g mint leaves
25 raw pistachios
3tbsp agave nectar
a squeeze of lemon juice
Fruit or ice – cream to serve
Blend all the ingredients except the lemon zest in a blender. Serve with fruit or ice – cream. Top with lemon zest.