Ingredients:

  • 1 cup (25g) fresh mint leaves, packed
  • 1 cup (25g) fresh cilantro, stems included
  • 2 small (10g) green chilies, deseeded
  • 1 tbsp (15g) fresh ginger, peeled and chopped
  • 2 cloves (6g) garlic, peeled
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) sugar
  • 2 tbsp (30ml) chilled water

Instructions:

  1. Rinse the mint and cilantro thoroughly under cold water to remove grit, then pat the herbs dry with a paper towel. Remove only the thickest, woody stems from the mint, keeping the tender cilantro stems.
  2. Place the mint, cilantro, green chilies, ginger, and garlic into a high-speed blender or food processor. Add the lemon juice, salt, and sugar.
  3. Pulse several times to break down leaves, then blend on high for 30–60 seconds until velvety and smooth. Drizzle in chilled water one tablespoon at a time if the mixture is too thick to blend.
  4. Taste and adjust: add a pinch more sugar if too sharp, or more lemon juice if the herbal notes are too dominant. Transfer to a glass jar and stir to remove air pockets.