Mint leaves pesto 203

26th August 2019
Ingredients

1 1/4 cup - Coriander leaves (strip the leaves from the stems)

1 cup - Mint leaves

8 pieces- Almonds (soak for 15 minutes)
(As some odd kernels of the Mamro Almonds taste bitter. Therefore to be on the safer side you can take the American Almonds)

1 1/4 Tbsp - Garlic (chopped finely)

2 1/2 tsp - Black pepper (grounded)

1/4 cup - Olive oil

As per taste - Salt
Method

Put 1 - 2 cubes of Ice in the blender at medium speed.

Remove this water in a bowl.

Blend both the leaves, almonds, garlic, black pepper gradually adding the olive oil.

Add the salt and little of the ice water, blend it further.

Remove in a bowl.

Note : Adding a little of the ice water helps to reduce the need to use more oil, thus making the pesto healthier.

The leftover pesto can be used in lentil chaats, sandwiches, sauteed veg, salads and rice.