Coriander and Sorrel Pesto


INGREDIENTS

-2 bunches of coriander (or 1 each of coriander and parsley)
-1 bunch of sorrel
-⅓ cup cashews (or nuts of your choice)
-⅓ cup extra virgin olive oil or neutral oil
-3 cloves of garlic
-¼ tsp chili flakes (optional)
-salt
-pepper

METHOD

Heat a frying pan and toast cashews on low heat for 10 minutes or until golden. Set aside to cool. Cut the ends off the coriander, sorrel and parsley and roughly chop including the stems. Place cooled cashews, chopped herbs, oil, chili flakes and garlic in a food processor and blend to desired consistency. Salt and pepper to taste!

 


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