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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.
