Cilantro Chutney
You will need:
- 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.
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.
(Serves 4-6)
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