About:

This is a delicious savoury mint pesto with cahews!  I love this pesto!  It is so perfect for a summer sandwich/salads/pasta.

The mint adds a hint of freshness to this pesto.

This really goes for any dish. Feel free to add a bit more olive oil if the pesto is too dry or more salt and pepper if needed.  I made our favorite pasta (spinach pasta) and tossed together the pasta, pesto and some reserved cooking water. I topped the pasta with a sprinkle of mozerella cheese. It was divine. Simple and delicious.

Preparation time-10 minutesIngredients:

• Fresh mint leaves-2cups
• Cashew-1/3cup
• Garlic clove-2
• Olive oil-2tbsp
• Green chilli-1 (or use red pepper flakes if you feel chillies make pesto hot)
• Salt-to taste
• Lemon juice -2-3tbsp (as per the taste)

Procedure:

• To make the mint softer and easier to process blanch it first.

Blanching mint:

• Keep a bowl of cold water with some ice cubes in ready
• Bring a pot of water to boil, once the water is boiling place the mint in it.
• Keep the mint in hot water for about 45sec-1minute, no longer.
• Using slotted spoon, transfer the mint to the bowl of cold water to stop the cooking process. Then place mint into a colander and squeeze it to remove excess liquid.
• After squeezing excess water place mint and rest of the ingredients in the blender/food processor and blend until smooth.

Serve over pasta with bread, vegetable or in quiche.