Fresh from the garden and into the kitchen- Pesto

 

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.

Original Recipe 

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.

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