Tired of the same old pesto? Try this mint-coriander pesto for some freshness and variation.
By Kavitha Iyengar

The ever popular Mint-Coriander chutney gives the much needed spice and zing to almost anything. Whether you have it as a sauce, dip or pesto, it tastes delicious.

Mint Coriander Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time: 2 minutes
Yield: 2 cups

Print Recipe

Ingredients

Chopped Mint Leaves – 2 cups
Coriander Leaves – 2 cups
Green Chilies – 4-5
Ginger paste – 1 teaspoon
Tamarind pulp – 1-2 teaspoons
Salt – 1 tablespoon
Sugar – 1/4 teaspoon

Cook Mode Prevent your screen from going dark

Instructions

Combine ALL the ingredients in a blender/mixer & grind it well into a thick mixture.

Notes

Keep the pesto refrigerated until use

Cook Time: 2 mins

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.