This is inspired by my lovely friend Sara. Such a quick and delicious recipe.
The vibrancy of the green mint always makes me smile and adds colour to a dim and dismal day!
Use as a pasta sauce, in a jacket potato or spread on top of oat cakes – totally delish!
1 large bunch of mint
250g roasted salt cashew nuts
2 large cloves
1 large lemon
5 tablespoons of olive oil
Large pinch of salt
You need a blender for this
Wash the mint thoroughly to get rid of any grit.
Add all ingredients in to a blender and blitz until you have a smooth paste.
Spoon into an airtight jar or container and keep in the fridge.
