This pesto pairs well with lamb of any kind. Top a chop, roll in meatballs, top burgers or toss in a lamb-feta-orzo salad.

Combine the mint leaves with the parsley, scallions, garlic and lemon zest in a food processor and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth.
Season the pesto with salt.

The mint pesto can be refrigerated overnight.

Recipe by Grace Parisi
Photo by Leon Brocard