This is possibly one of my most used recipes.
Both at my place and in the kitchens of those who I've met at my workshops and who follow my blog.
Their astonishment at just how simple it is never fails to make me smile.
Their smiles and enjoyment when eating it never, ever get old.
So why not make your own?
Especially when it can literally be as quick as 5 minutes!
I'm often asked by people who've not yet tried this recipe, why I use the ingredients that I do and it's really simple.
They're readily available, inexpensive when compared to the traditional ingredients and being a vegan recipe, it will last longer in your fridge. Whether you're a vegan or not (I am not).
This recipe is insanely delicious and no doubt will fast become a house-favourite. It certainly is in ours!
Better still, there's countless gorgeous ways to use this pesto.
As part of an entertaining platter, mixed through pasta or noodle dishes, smeared on meat, bread and vegetables, included in or on salads and omlettes or even as a pizza base topping.
Use it everywhere.
And if you'd like a short video tutorial of the recipe, you can find that here.
- 1 cup raw cashews
- 1 bunch fresh coriander (stems as well), washed and dried
- 2 garlic cloves, crushed
- 1⁄2 cup macadamia/olive oil
- 1 teaspoon rock/sea salt
- Blend all ingredients together in a food processor
- Store in an airtight container in the fridge for up to 2 weeks
Allow to cool and blend as per recipe.