Coriander and Cashew Pesto
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 bunches coriander leaves, removed (cilantro)
- 1 bunch Thai basil, leaves removed
- 150 g lightly toasted cashews, roughly chopped
- 2 garlic cloves, chopped and lightly browned
- grated fresh parmesan cheese
- extra virgin olive oil
- sesame oil
- flaked sea salt
- black pepper
directions
- 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.
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RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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