Coriander Pesto
 
Ingredients
  • 1 cup toasted cashews, cooled
  • 1 bunch coriander (stems as well), washed and dried
  • 2 garlic cloves, crushed
  • ½ cup macadamia oil
  • 1 teaspoon rock salt
Instructions
  1. Blend all ingredients together in a food processor
  2. Store in an airtight container in the fridge for up to 2 weeks
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/08/07/gluten-free-brown-rice-quinoa-salad/