Cilantro chutney
Ayurvedic recipe Cilantro Chutney
SERVES : 4 - 6
INGREDIENTS :
- 1 cup packed cilantro leaves and soft stems
- 6-8 almonds, soaked in hot water and blanched
- 4 walnuts, soaked in warm water for 30 minutes
- 4 tbsps cold-pressed extra-virgin olive oil
- 2 tbsps fresh-squeezed lemon juice
- Salt and fresh ground black pepper to taste.
METHOD
- Wash cilantro thoroughly.
- Drain.
- Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth.
- Gradually add the olive oil and continue processing.
- Season and blend for a few seconds more.
