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 or peanut oil, plus extra
Salt and pepper, to season
Step 1 Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place the ingredients in a mortar and pound with a pestle until well combined).
With the food processor motor 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.
Transfer to an airtight container and pour over a little extra oil to cover the surface of the pesto – this will prevent the coriander from oxidising and turning black.
By Ella 4R