Coriander And Cashew Pesto

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place the leaves of coriander and basil into your food processor.
• 2 chop leaves for about 10-20 seconds on high.
• 3 stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
• 4 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.
• 5 once desired consistency is achieved add a few drops of sesame oil to taste.
• 6 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.