Coriander Pesto

I used fresh coriander from the garden for this. As seen from my Rocket Pesto recipe, these pestos are very similar. I omitted the garlic by mistake but found it tasty despite omitting it.

Ingredients

• 2 cups fresh coriander (cilantro) leaves, coarsely chopped
• 50g cashew nuts, salted
• 40g finely grated parmesan cheese
• 125ml vegetable oil (avoid using any intensely flavoured oil)

Method

1. Blend coriander, garlic, cashew nuts and parmesan in a food processor until everything is finely chopped.
2. While the food processor is running, gradually add the oil in a thin, steady stream until well combined.
3. Transfer to an airtight jar and cover with some extra oil to prevent it from oxidising and discolouring.

This makes about a cup of pesto.