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Coriander cashew pesto
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Serves: 2 - 3
25g unsalted cashew nuts
28g pack coriander, leaves and stems roughly chopped
1 garlic clove, roughly chopped
2 tbsp essential Waitrose olive oil
1 unwaxed lime, zest and juice
10g essential Waitrose parmigiano reggiano, finely grated, plus extra to serve
1. Toast the cashews in a dry frying pan for 5 minutes, until turning golden. Cool for a few minutes, then put in a small food processor with the coriander (save a few leaves to garnish) and garlic; pulse until well chopped.
2. Pulse in 1½ tbsp oil, plus the lime zest and juice. Tip into a bowl, then stir in the parmesan and season.
This recipe was first published in July 2019.
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