In a bowl, toss melons together and keep aside
In a blender mix mint leaves, ginger, honey, salt, pepper, lemon juice and half of pine nuts.
Puree it. Slowly add canola oil. Mix well.
Remove the pesto from the blender and drizzle over the melons.
Toast the remaining pine nuts and sprinkle on top.
Romil Zaveri, winner of the Guilt Free contest: Week 2.