Coriander and cashew nut pesto

A recipe from cooking-ez.com

For 200 g, you will need:

• 1 50 g cashew nuts
• 2 1 bunch fresh coriander (cilantro)
• 3 50 g Parmesan (Parmigiano Reggiano)
• 4 4 tablespoons olive oil
• 5 2 tablespoons lemon juice
• 6 2 pinches vitamin C (optional)
• 7 salt
• 8 pepper
• Total weight: 190 grams

Times:

Preparation	Cooking	Start to finish
11 min.	15 min.	26 min.

Step by step recipe

1	Spread 50 g cashew nuts on a baking sheet and in the oven at 300°F (150°C) to toast for 15 minutes.
2	Pick the leaves off 1 bunch fresh coriander (cilantro) into a high-sided receptacle.
3	Add the toasted cashew nuts, the grated 50 g Parmesan (Parmigiano Reggiano), 4 tablespoons olive oil, 2 tablespoons lemon juice, 2 pinches vitamin C, salt and pepper.
4	Blend together until you obtain a lovely smooth, green paste,
5	Your coriander and cashew nut pesto is ready. You can use it in the same dishes and recipes as a classic pesto.

Remarks

The quantities are for guidance, so do feel free to adapt them suit your taste and habits.
The vitamin C is not essential, but it does stop the pesto from oxidising so rapidly and helps to keeps its green colour.

---