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.

Preparation

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.