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.

Ingredients:

• 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)

Method

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!