Coriander & Cashew Pesto

pesto recipe

This pesto is great in pasta or even spread onto hot crusty bread straight from the oven – and it’s delicious drizzled over salads

 

Ingredients:

80 g fresh coriander

80 g cashew nuts

2 – 3 cloves of garlic

250 ml parmesan, grated

zest of one lemon

juice of one lemon

125 ml extra virgin olive oil

 

Method:

Place all the ingredients (except the olive oil) in a blender and blitz. Slowly add the olive oil and continue to blitz until the paste reaches the desired consistency. Add more olive oil to make a runnier consistency, if desired.

 

 

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