MINT MASCARPONE PESTO (about 1 cup)

See pan-grilled rib lamb chops with mint sauces for use in a recipe.

3 cups firmly packed fresh mint leaves

4 (or more) tablespoons mascarpone cheese

1 tablespoon pine nuts, toasted

juice of 1 lemon

¼ cup olive oil, plus extra if needed

salt and freshly ground black pepper to taste

1. In a blender or food processor combine the mint, cheese, pine nuts and lemon juice and process until the mint is coarsely chopped. With the motor running, drizzle in the ¼ cup olive oil and process until a loose paste is formed. Add a little more oil if necessary for the desired consistency. Season to taste with salt and pepper. Refrigerate the pesto while you grill the chops. (The pesto sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days).

SERVE WITH: Pan-grilled lamb chops with herb sauces