My mint patch is up and running. We use so much that all the caveats about being overrun with mint do not apply. Mint in salads and tabbouleh, with potatoes and, of course, lamb.

Mint pesto is a great alternative to the basil version. As well as serving it with pasta and lamb dishes, it is a perfect accompaniment to roasted root vegetables..

40g mint leaves, stalks removed
40g toasted pistachios (or, alternatively, blanched and toasted almonds)
2 cloves garlic, peeled and chopped
Grated zest of 1 lemon
About 80 ml extra virgin olive oil
Salt and freshly ground black pepper

Purist will say that pesto should be made using a pestle and mortar but if time is short, use a food processor. If using a pestle and mortar, start by breaking down the mint leaves with a little salt, add the nuts, lemon zest and garlic. Finally add the olive oil and season. In a food processor or blender, you will need to stop the machine to scrape down the sides from time to time and start adding olive oil early on to loosen the paste.

When the pesto is blended, check for consistency and seasoning. Store in a jar. Mint pesto will keep in the fridge for a day or two but will lose its colour. It can, however, be frozen.