I made this with a cilantro mint chutney in mind. It’s a really great pesto with its cilantro flavors and a hint of mint. It is a perfect summer spread.
Recipe: Approx. 2 1/2 Cups
- 2 Cups Cilantro Leaves
- 1/2 Cup Mint Leaves
- 1 Cup Raw Almonds
- 1/2 Cup Aged Asiago or Parmesan Cheese
- 3/4 Cup Extra Virgin Olive Oil
- 2 to 3 Cloves Garlic
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1/4 Teaspoon Sea Salt or to Taste
Finely grate the cheese, measure everything and put in a food processor or blender except olive oil then blend while slowly adding oil.