coriander pesto 

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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.