Spring minestrone with mint pesto | Sainsbury`s Magazine

Ingredients

• 1 onion, finely chopped
• 1 medium carrot, diced
• 1 stick of celery, diced
• 2 tbsp olive oil
• 1 fat garlic clove, crushed
• 1.5 litres hot vegetable stock
• 500g small new potatoes, sliced
• 2 courgettes, diced
• 200g sugar snaps, halved
• 250g frozen petit pois
• a small handful of basil
• a small handful of mint leaves
• a drizzle of extra-virgin olive oil
• a sprinkle of Parmesan, grated (or vegetarian alternative)
• 2 garlic cloves, peeled
• 50g pine nuts
• 2 x 28g packs mint, leaves only
• 1 x 28g pack basil, leaves only
• 4-5 tbsp grated Parmesan (or vegetarian alternative)
• 100ml olive oil
• a few drops of lemon juice