I just made some ‘Coriander + Macadamia Pesto’ with cori and garlic from my garden, rainforest foods local macadamias, good Aussie EV olive oil and salt, and organic parmesan.
Cashew and Coriander Pesto (Raw, VG, V, DF, GF, awesome)
Makes about 1 1/2 cups
I used the activated nuts I made the other day in this recipe. You can use any nuts really, and I usually like to lightly toast them in a pan first – no oil -but I wanted to keep the activated nuts raw of course).
1 cup cashews (a few almonds found there way into this one)
2 cups coriander leaves and some stems, chopped
1 garlic clove
1 tsp sae salt (or to taste)
1/2 cup extra virgin olive oil
Method – In a mortar and pestle (you can blitz it all together but I like it chunky) gently pound the the nuts (sounds so rude) until half broken up. Then add the coriander, garlic and salt. Pound again – adding a little of the oil as you do – until it comes together nicely for you – gradually adding all of it.
Taste and adjust seasoning and consistency to your liking.
I almost added some grated lemon zest to this but held back. I wanted it to be pure and simple and let the activated nuts be the hero here. I reckon the lemon zest would be gorgeous though.