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INGREDIENTS

• 1 bunch fresh coriander (leaves and half of stems)
• 1 clove garlic
• 1 small red chilli, remove seeds if you don't like the heat of chillies.
• 140 grams raw cashews
• 1 tbsp apple cider vinegar
• 150-200 grams olive oil, amount of olive oil depends on desired consistency of your pesto
• 1 tsp Himalayan or rock salt

THE METHOD

1. 1. Place Garlic, coriander, cashews, chilli, salt, vinegar and half of the olive oil in a mini food processor. Scrape down the sides of bowl as you go, you will have a fairly thick and chunky pesto.
2. 3. If a thinner or smoother pesto is desired slowly add the remaining olive oil until your desired thickness and consistency is achieved.
3. 4. Place in a jar/container and store in fridge for up to 1 month. Make sure your pesto is covered with a layer of olive oil and seal the jar/container so it is airtight.
4. I always find it lasts longer if you store it upside down in the fridge.

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