Mint and hazelnut pesto

A lot of mint to use up? Here we get Thai peppermint from a Turkish supermarket in ridiculous bags, and it almost always goes bad before you can use it all. Of course this would be better with English mint straight from the garden...

Pound a big handful of mint leaves into a dark green blob in a pestle. Roast a smaller handful of hazelnuts until very dark, then rub off their skins and bash them into the mix. A pinch of salt, a few grinds of pepper, a few spoons of parmiggiano and enough sunflower oil and olive oil (I used half of each) to make it loose enough for pasta, and there you go! I also discovered it's useful not to drain the pasta very thoroughly, so there's still some cooking water in the pasta and the pesto coats the spaggheti better.