4.1/5 rating (11 votes)

Mint and Roasted Cashew Pesto

  • Heat Mild
  • Serves 6
  • Prep 10 mins
Mint and Roasted Cashew Pesto

Hari says

I love pesto. I think it's the flavour of the garlic with the smooth creamy pine nuts and fresh basil that is so intoxicating. With many Indian dishes, we tend to go for a tangy chutney but when I was creating a lamb dish recently, I wanted to pair it with something more Indian than a pesto but not too harsh like a chutney. I tried a few classic Indian ingredients and came up with this mint and roasted cashew pesto and I love it. It's great with meat and I have even had it with pasta and I liked it. It's really versatile and keeps in the fridge for a good few weeks.

  • Ingredients
  • Method
  • 130g cashew nuts, unsalted
  • ½ tsp cumin seeds 
  • 60g of fresh coriander including stems if they are soft
  • 25g of mint leaves, 
  • 2-3 of green chillies (optional)
  • 1 clove of garlic (add another if you like more garlicky)
  • 60ml rapeseed oil (approx) you may need a little more
  • 1 lemon 
  • salt and pepper to taste


  1. Toast cashew nuts in a dry frying pan on a gentle heat. Just as they turn golden, add the cumin seeds. Once fragrant, remove from the pan and leave to cool for a few minutes.
  2. Place all the ingredients into a blender except for the oil and lemon and start to blitz. 
  3. Pour in the oil while it's blending, until the pesto is smooth. If you prefer a more textured pesto then leave it a little more chunky.
  4. Squeeze in the lemon and season with salt and pepper to taste. Give it a final blitz to mix everything and taste, adjust seasoning to suit your taste buds. 

N.B You can miss out the chillies if you want a basic pesto.

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