Cashew And Coriander Pesto Recipes

CASHEW, MINT AND CORIANDER PESTO

Steps:

• Place cashew nuts, coriander, mint, garlic and lemon juice in a food processor and blitz until finely chopped and just combined.
• Drizzle in the flax seed oil while the motor is running - you can make the pesto as chunky or smooth as you like. Add salt and pepper to taste.
• Serve with fresh vegetable crudités (e.g. carrots, radishes, celery, snow peas, green beans etc).

CORIANDER AND CASHEW PESTO

Steps:

• Place the leaves of coriander and basil into your food processor.
• Chop leaves for about 10-20 seconds on high.
• Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
• Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
• Once desired consistency is achieved add a few drops of sesame oil to taste.
• If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.

CORIANDER PESTO

Steps:

• Juice the lime into a small dish and add the crushed garlic, set aside for 20 minutes.
• Add the peanuts to the food processor and pulse until finely chopped. Add the coriander, garlic and lime juice and blend until well broken down. With the blender running, drizzle in enough oil to make a pesto.