RECIPE: Coriander pesto - makes 2 cups. You can freeze pesto for up to 6 months. I freeze in a log and cut off what I need.
2 bunch’s of coriander
1/2 or 1 small birds eye chilli - seeds out
1 lime juice and zest
1 cup of cashew nuts roasted (let cool before you blitz them up with other ingredients)
1/2 cup extra virgin olive oil
Salt and pepper to taste
1. Blend all the ingredients in a food processor or blender to the desired consistency.