Use up left-over herbs by making pesto.

Coriander PestoTotal time: 5 mins
  • 1 cup fresh coriander (cilantro) leaves
  • 1/2 cup unsalted, roasted cashew nuts
  • 2 tsp. chili paste
  • 1/2 tsp. salt
  • 1 tsp. lemon juice
  • 1/2 cup olive oil
  1. Wash the leaves well and pat them dry with paper towel.
  2. Place all the ingredients in a food processor and blend until they form a paste, adding extra oil if necessary.
  3. To store the pesto place it in an air-tight container and cover the surface with olive oil then refrigerate. Alternatively, using an ice cube tray, freeze the pesto in one tablespoon amounts.

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