1pkt Herbert Adams Slow Cooked Lamb and Rosemary Pies
½ cup tightly packed mint leaves
¼ cup shredded Parmesan
¼ cup toasted slivered almonds
1 large clove garlic, crushed
1/3 cup sunflower or extra light olive oil
Salt and freshly ground black pepper, to taste
250g green beans trimmed
- Preheat the oven to 180°C (350° F). Remove the pies from the pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30minutes.
- In a small food processor or blender combine the mint, Parmesan, almonds and garlic. Process until finely chopped and then add the oil in a slow stream until the pesto is well combined. Season to taste.
- Steam or microwave the beans until just tender.
- Place the pies onto serving plates with the beans. Top the beans with the pesto and serve immediately.
Process the pesto just prior to serving to maintain fresh mint flavour.
This mint pesto is also delicious over steamed asparagus.