Coriander Cashew Salsa Recipes

CURRIED CARROT SOUP WITH CASHEW & CORIANDER SALSA

Steps:

• Heat the oil in a pan. Add the seeds and cardamom, and cook until they start to sizzle. Tip in the onion and carrot, and fry for a few mins until colouring and fragrant, then add the tomatoes, ginger, chilli, spices and 2 tsp salt, and cook for another 8-10 mins, stirring occasionally.
• Add the stock, bring to the boil, then simmer for 40 mins until the carrots are really tender. Leave to cool slightly, then blend to a smooth soup. Add the lemon juice and some seasoning to taste. Return to the pan, add the milk and warm through. Serve topped with our cashew & coriander salsa and spring onion.

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 AND CORIANDER PESTO

Steps:

• Place all the ingredients, except for the olive oil, in a food processor, and blitz until well combined.
• While the food processor is still running, add the olive oil a little at a time and blend, until the pesto reaches your desired consistency.
• Season with salt and pepper, to taste.

CORIANDER & CASHEW SALSA

Steps:

• Blitz the cashews and seeds to crumbs. Add the oil and blitz until it comes together, then add everything else and blitz to a pesto consistency.
• Season with salt and lime to taste. Loosen with 1 tbsp of water and blitz to a creamy consistency.