Kebabs with mint and pistachio pesto

1kg diced lamb

Pesto:
1 cup firmly packed fresh mint leaves
1/3 cup pistachios, toasted
1/3 cup coarsely grated parmesan
2 cloves garlic, crushed
1 tbsp lemon juice
1/4 cup olive oil
2 tbsp water (approx)

1. Thread lamb onto 12 skewers (after soaking them in water)
2. Cook lamb on heated oiled BBQ until ready
3. Serve lamb with mint and pistachio pesto

Mint and pistachio pesto: blend or process mint, nuts, cheese, garlic and juice until well combined. Pour in oil and just enough water to give desired consistency.