Indian Mint Pesto

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


mint leaves, tightly packed 1 cup 250 ml
finely chopped jalapeños 2 tbsp 30 ml
finely chopped onion 2 tbsp 30 ml
finely chopped fresh ginger ½ tsp 3 ml
lemon juice 4 tsp 20 ml
almond butter 3 tbsp 45 ml
salt to taste to taste


Combine all the ingredients in a food processor. If you prefer a coarse paste, pulse the food processor until you get the consistency you like; if you prefer a fine paste, just purée until smooth, about 20 seconds.