INGREDIENTS
- 60g (3 cups) cilantro leaves and some stalks
- 2 tbsp lemon juice or to taste
- 20g (3⁄4 packed cup) mint leaves
- 25g (1⁄4 cup) pistachios (shelled weight)
- pinch salt
- ½ clove garlic optional
- 4 tbsp water
METHOD
1. Blend all the ingredients until smooth and creamy; it might take a minute or so.
2. Taste and adjust the seasoning and tang (lemon juice) to taste. Keep in an airtight glass jar in the fridge or freeze until ready to use.
