Coriander Pesto
- 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
- Blend all ingredients together in a food processor
- 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/
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