This cilantro-mint butter is very delicious, and it goes well as a dip with crackers or as a dressing on your favorite vegetable salads. It can be also used as a spread on your keto bread and pancakes if you like savory taste with pancakes.
If you don’t like cashew nuts then you can substitute any other nuts you like. And if you are allergic to nuts then you can also make this butter without the nuts.
1/2 cup of whole cashews
2 bunches of cilantro, washed and cleaned
1 cup of mint leaves washed and cleaned
6 cloves of garlic
1 serrano or green chili with the seeds (you can remove seeds if you want to)
Juice of 1 whole lemon
1/2 cup of olive oil
1 teaspoon of sweetener
1/2 teaspoon of salt
Peel the garlic cloves and make a center cut in the serrano. Now fry them both together in a pan with a tablespoon of olive oil. Close the lid of the pan so that the oil does not splutter.
When you see the garlic browning, remove into a bowl and allow to cool.
In the same pan add the washed cilantro and close the lid and allow them to wilt completely. Remove and keep in a bowl to cool. Now add the mint leaves into the same pan and allow them to wilt. Remove and allow them to cool in a bowl.
In a large blender jar add the cashews and powder them, now add the cooled serrano and garlic and add the lemon juice, sweetener, and salt and blend them till they become a paste.
To this mixture in the jar, add the mint and cilantro after they are cooled and add the olive oil and blend them to a fine paste.
Taste for salt, and if you feel there is more heat add more lemon juice and salt and balance the taste. Remove the mixture to a bowl and enjoy as a dip or spread with your meal.