Cashew And Coriander Pesto Recipes

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.

CASHEW, MINT AND CORIANDER PESTO

Steps:

• Place cashew nuts, coriander, mint, garlic and lemon juice in a food processor and blitz until finely chopped and just combined.
• Drizzle in the flax seed oil while the motor is running - you can make the pesto as chunky or smooth as you like. Add salt and pepper to taste.
• Serve with fresh vegetable crudités (e.g. carrots, radishes, celery, snow peas, green beans etc).

CASHEW BASIL PESTO

Steps:

• In a food processor, finely chop basil, garlic, cashews and cheese.
• Slowly drizzle in olive oil. (Use amount that will make to desired consistency.).
• Season to taste with salt and pepper.