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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

25 Aug mint + almond pesto

Posted at 16:32h in lunch, recipes, supper, vegetarian by

Our mint and almond pesto is a great alternative to the more ubiquitous basil pesto. We’ll never tire of basil pesto, but it’s nice to mix things up every once and a while. This also works as a lovely accompaniment to roast lamb or slathered on a steak sandwich.

Mint and Almond Pesto

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Ingredients

150g spaghetti (or enough for two people)

A large bunch of fresh mint leaves

2 cloves of garlic

50g of chopped (not ground) almonds

50g of Parmesan cheese

8 tablespoons of olive oil

Salt

Pepper

Method

  1. Cook your spaghetti according to the packet’s instructions. It will take between 7 and 9 minutes.
  1. Meanwhile, make your pesto by picking the leaves of mint from their stalks. Add them to your food processor. Use a fine grater to grate the garlic into the mint. Add the chopped almonds. Finely grate the Parmesan and add to the processor. Add four tablespoons of the olive oil and blitz until the mint has been finely chopped. Add another two tablespoons of oil and blitz again. If you are happy with the oiliness of the pesto, you’re done. If not, add another tablespoon or two.
  1. Drain the pasta and return to its saucepan. Spoon in the mint and almond pesto and mix everything together well. Serve with some extra grated Parmesan and a sprinkling of salt and pepper.

Storecupboard Essentials: Almonds

It might be wise to stock up on whole, flaked and ground almonds. Most of the world’s almond supply come from California. The drought that has been devastating farms all over the US state has affected the almond supply. Might be time to stock up before availability decreases and prices rocket.

This recipe first appeared in The Irish Independent on August 20th 

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