Coriander Pesto
Prep time: 
Total time: 
yield: 1+ cups
  • 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
  1. Blend all ingredients together in a food processor
  2. Store in an airtight container in the fridge for up to 2 weeks
For a even more delicious taste, dry toast the cashews in a dry frypan on med-high heat for a few minutes.
Allow to cool and blend as per recipe.
Recipe by Nadia Felsch at