Cilantro Chutney

Serves: 4-6


* 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.


1. Wash cilantro thoroughly.
2. Drain.
3. Place the cilantro, nuts and lemon juice in a food processor and pulse until smooth.
4. Gradually add the olive oil and continue processing.
5. Season and blend for a few seconds more.