Mint Chutney Dip

INGREDIENTS

3 cups loosely packed flat-leaf parsley or cilantro

1 cup mint leaves

1 small garlic clove

½-inch fresh ginger

1 green chili pepper

¼ teaspoon cumin powder

10 cashews

1 tablespoon lemon juice

1 tablespoon ice-cold water

Salt to taste

DIRECTIONS

1. Mix all ingredients together in a  blender or food processor until smooth. Be careful not to blend your chutney too long since it can turn slightly bitter.
2. Refrigerate for up to 4 days.

This bright-green chutney is delicious drizzled over Cult Crackers and goat cheese. You can also serve it on roasted veggies or eggs.

Our friend Schena shared this recipe with us.