I adapted this recipe when I had an abundance of organic mint in my fridge. This pesto is so quick and easy to make and very delicious with a refreshing taste, especially when eaten with Indian type breads, like rotis, parathas or naan. Serve it is a starter with a salad or as a chutney with a curry or simply as a snack using it as a  dip with some raw vegetables.


  • 1 onion or a few spring onions
  • 4 tablespoons cold water
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander
  • 1 green chilli (2 if you really like it hot, less than 1 if you prefer a mild taste)
  • 1 large clove garlic
  • 1 teaspoon cumin seeds
  • 3 tablespoons fresh lemon juice
  • salt to taste
  • 1/2 teaspoon coconut blossom sugar, xylitol or honey
  • 3 heaped tablespoons cashew nuts
  • 4 tablespoons olive oil

(you can double the quantities and freeze a batch)


  1. Place all ingredients in a power blender or food processor
  2. Process until mixture resembles a thick paste
  3. Check and adjust the seasoning if necessary
  4. Serve and enjoy!




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