• 15 min
• serving

Ingredients

- 100 ml Andorinha Extra Virgin Olive Oil
- 30 g mint leaves
- 30 g coriander leaves
- 25 g cashew nuts
- 3 garlic cloves
- 1 chili pepper
- Salt
- Lemon zest

METHOD

Start by macerating the leaves and adding the remaining ingredients, leaving the Andorinha Extra Virgin Olive Oil for last.
Crush them until you get a homogeneous yet chunky sauce.
Store in small air-tight jars.
This is a refreshing, spicy and delicious pesto.
Delicious with meats and cheeses and it can also jazz up salads and pasta!
Made in mortar, it retains a rustic touch that adds even more personality to the sauce, but if you don't have a mortar and pestle at home, you can use the blender, but without overprocessing it.