This cashew nut-based pesto is a staple for your fridge to add instant flavour and life to pretty much anything. Mix it up with pasta, salads, or use as a condiment. And add chilli powder if you’re feeling particularly spicy.
Coriander or cilantro is packed with a list of vitamins and minerals longer than my right arm. The leaves contain Vitamin C & Vitamin K (as with all leafy greens) and it’s also a source of fibre, manganese, iron and magnesium.
But more importantly, it’s delicious, and I can’t get enough of it. Literally. Despite its versatility, its not used in in this country anywhere near as much as I’d like to see.
- 80g coriander leaves
- 2 cloves of garlic
- 3 tbsps olive oil
- Juice of 1 lime
- 75g cashews soaked for 2 hours
- 1/2 tsp of cayenne pepper
- Optional: 1/2 tsp chilli powder
- Whizz all the ingredients up in a blender