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.

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