- 2 cups coriander leaves
- 2 cloves garlic, peeled and crushed
- 4 tablespoons cold pressed extra virgin olive oil
- 2 tablespoons lime juice
- ½ cup raw cashews
- Pinch of Himalayan rock salt
- Pinch of black pepper
Combine all ingredients in a food processor and process until well combined and creamy. Add a little extra olive oil if the pesto appears a little dry.
Serve with whatever you like! I love this pesto on roasted vegetables or grilled salmon or stirred through a frittata. It is also super tasty mixed through pasta or zoodles (zucchini noodles).
Store in a sealed jar in the fridge.
What’s good about this Pesto?
This pesto is packed with fresh coriander, which is a great natural detoxifier and is anti-inflammatory. It is also gluten and dairy free and jam packed with good fats. Seventy-five % of the fat in olive oil is in the form of oleic acid (a monounsaturated, omega-9 fatty acid). Olive oil’s monounsaturated fat content has been determined to be a mechanism linking olive oil intake to decreased blood pressure.
High quality extra virgin olive oil also provides a high content of antioxidants, including polyphenols, vitamins E & K, chlorophyll and carotenoids. Antioxidants are key to strengthening the immune system and protecting the body from the damaging effects of free-radical molecules.