Mint & Pistachio Pesto

Ingredients

• 2 cups fresh mint leaves
• 34 cup canola oil
• 1 tablespoon crushed garlic
• 14 cup chopped pistachios
• 14 cup sun-dried tomato
• salt
• pepper

Instructions

1. in a blender or food processor, combine oil and sundried tomatos until well mixed.
2. Remove from processor.
3. In processor mix all ingerdients, salt and pepper to taste, except 1/2 cup of oil.
4. using the pulse button puree the ingredients while slowly adding the remaining oil.
5. Great on lamb or steamed vegetables.
6. Don't use olive oil as it will complicate the flavor and it doesn't mix too well with the mint.