Karapincha Pesto - Curry Leaf Relish


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Condiments
Cuisine
Indian
Author
Panfusine
Serves
8
Preparation Time
10 minutes
Cooking Time
n/a

Ingredients

Essential

  • 1 cup fresh karapincha / curry leaves
  • 1/4 cup minced ginger
  • 1 lime, juice of (2 Tbsp)
  • 1 tsp toasted cumin seeds
  • salt to taste
  • 2 Tbsp oil, neutral flavoured

Optional

  • 1-2 mild green chilies (optional)

Instructions

  1. Toast cumin seeds and set aside.
  2. Strip a packed metric cup of leaves plus all the other ingredients into a small food processor and blend until very smooth.
  3. Jar and store in the refrigerator. Use as a pesto, a relish, a flavour boost...

Notes

  • I was really excited to find this recipe as i loved the result, and it helped me use my abundance of fresh curry leaves.
  • I tend to make a few batches of this at a time as I am lazy and generally just make this after and extensive pruning...
  • Makes a great additive to spruce up a toasted (vegan) cheese sandwich!
  • know your chilies, i tend to add anywhere between a pinch of dried chili to the full amount, but its really easy to overdo this, so if you are unsure try the recipe without chili first, it will still be an impressive amount of flavour.