Mint Pesto with nuts and seeds. Use this as a alad dressing or as a dip for homemade tortilla chips
Ingredients
A big bowl of mint leaves
2 small green chilies
1 cup of your favorite nuts and seeds. I used peanuts, pumpkin seeds, sunflower seeds and sesame seeds.
Sea salt or pink himalayan salt
1/2 a lemon
A big bowl of mint leaves
2 small green chilies
1 cup of your favorite nuts and seeds. I used peanuts, pumpkin seeds, sunflower seeds and sesame seeds.
Sea salt or pink himalayan salt
1/2 a lemon
Preparation
Wash and drain the mint leaves.
Dry roast nuts and seeds on medium flame. If you want a raw food recipe, do not roast them.
Wash and drain the mint leaves.
Dry roast nuts and seeds on medium flame. If you want a raw food recipe, do not roast them.
Procedure
Take the nuts and seeds, mint, green chilies and salt into your blender and grind them into a fine paste. Squeeze the lemon juice quickly. The pesto will discolor if you don't add lemon juice quickly. Mix it well. Keep it in the refrigerator until you use it and after using it. It can be refrigerated for 2-3 days.
How to use it
Use it as a salad dressing. Salads are easy to consume if there is a dressing. This will be a natural homemade salad dressing.
Use it as a dip for your homemade tortilla chips.
Take the nuts and seeds, mint, green chilies and salt into your blender and grind them into a fine paste. Squeeze the lemon juice quickly. The pesto will discolor if you don't add lemon juice quickly. Mix it well. Keep it in the refrigerator until you use it and after using it. It can be refrigerated for 2-3 days.
How to use it
Use it as a salad dressing. Salads are easy to consume if there is a dressing. This will be a natural homemade salad dressing.
Use it as a dip for your homemade tortilla chips.
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