Coriander Mint Pesto Sanjeev Kapoor Khazana

A bright green, cheesy (figuratively speaking) herby and nutty dip that works great for toasts, pizzas, pastas.

CORIANDER MINT PESTO


Ingredients

1 cups fresh coriander leaves
cup fresh mint leaves
8-10 garlic cloves
6-8 walnuts
30 grams parmesan cheese, roughly chopped
tsp black peppercorns
Salt to taste
cup extra virgin olive oil
Toasted garlic bread slices for serving

Method

1. Transfer coriander leaves in a blender jar. Add mint, garlic, walnuts, parmesan cheese, black peppercorns, salt, extra virgin olive oil and blend to a coarse paste.
2. Serve with toasted garlic bread slices or use as required.

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