Mint and Roasted Cashew Pesto
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Heat
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Serves
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Dietary Info
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Prep 10 mins
Hari says
I love pesto. I think it's the flavour of the garlic with the smooth creamy pine nuts and fresh basil that is so intoxicating. With many Indian dishes, we tend to go for a tangy chutney but when I was creating a lamb dish recently, I wanted to pair it with something more Indian than a pesto but not too harsh like a chutney. I tried a few classic Indian ingredients and came up with this mint and roasted cashew pesto and I love it. It's great with meat and I have even had it with pasta and I liked it. It's really versatile and keeps in the fridge for a good few weeks.
- Ingredients
- Method
- 130g cashew nuts, unsalted
- ½ tsp cumin seeds
- 60g of fresh coriander including stems if they are soft
- 25g of mint leaves,
- 2-3 of green chillies (optional)
- 1 clove of garlic (add another if you like more garlicky)
- 60ml rapeseed oil (approx) you may need a little more
- 1 lemon
- salt and pepper to taste
Method
- Toast cashew nuts in a dry frying pan on a gentle heat. Just as they turn golden, add the cumin seeds. Once fragrant, remove from the pan and leave to cool for a few minutes.
- Place all the ingredients into a blender except for the oil and lemon and start to blitz.
- Pour in the oil while it's blending, until the pesto is smooth. If you prefer a more textured pesto then leave it a little more chunky.
- Squeeze in the lemon and season with salt and pepper to taste. Give it a final blitz to mix everything and taste, adjust seasoning to suit your taste buds.
N.B You can miss out the chillies if you want a basic pesto.
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