Coriander Cashew Pesto Recipes

CASHEW AND CORIANDER PESTO

Steps:

• Place all the ingredients, except for the olive oil, in a food processor, and blitz until well combined.
• While the food processor is still running, add the olive oil a little at a time and blend, until the pesto reaches your desired consistency.
• Season with salt and pepper, to taste.

CORIANDER CASHEW PESTO

Steps:

• 1. Toast the cashews in a dry frying pan for 5 minutes, until turning golden. Cool for a few minutes, then put in a small food processor with the coriander (save a few leaves to garnish) and garlic; pulse until well chopped. 2. Pulse in 1½ tbsp oil, plus the lime zest and juice. Tip into a bowl, then stir in the parmesan and season.

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.