Ingredients:
- 2 cups fresh Coriander leaves, coarsely chopped
- 2 Garlic cloves, finely chopped
- 1/4 cup toasted cashew nuts
- 1/3 cup finely grated parmesan
- 1/2 cup light olive oil
- salt and pepper
Method:
- Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped.
- Keeping the food processor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms.
- Season to taste with salt and pepper. Store in an airtight container and pour in extra oil to cover the surface of the pesto (this will prevent the coriander from oxidising and turning black).
