Indian Mint Pesto

Indian Mint Pesto

There’s something about fiery Indian curry that pairs wonderfully with mint. This pesto can be spread on naan, stirred into soups, or mixed in with steamed cauliflower and potatoes for a memorable side dish. It’s also ketogenic and vegan.

Benefits

Mint aids digestion, perks you up when your energy is low, and can help clear congestion in the nose and sinuses. Raw mint leaves have chlorophyll, which acts as an antioxidant and has some anticancer benefits. Curry powder is full of antioxidant-rich, anti-inflammatory spices.

Yields 1 cup

Ingredients

1 cup tightly packed fresh mint leaves

1 Tbs. seeded, finely chopped jalapeño peppers

1 tsp. curry powder

2 Tbs. finely chopped sweet onion (Vidalia or Maui)

½ tsp. grated fresh ginger

1 Tbs. fresh lemon juice

2 Tbs. almond butter (or ¼ cup crushed almonds)

½ cup avocado oil

Sea salt to taste

Procedure

1. Place all the ingredients into a blender or food processor.

2. Puree about 25–30 seconds or until smooth.

3. Season with salt to taste.

4. Serve with naan bread or drizzled over vegetable or soups.