Coriander Lime Pesto


  • A large bunch of coriander  
  • 1 clove of garlic, crushed  
  • 60 gram (¼ cup) cashew nuts, toasted  
  • 30 gram (2 tablespoons) of parmesan cheese, finely grated  
  • Juice and zest of one fresh lime  
  • 20ml (1 tablespoon) of macadamia or olive oil (increase if you are going to use it as a sauce)  
  • Optional : A small red chilli  


  1. Grate the parmesan.  
  2. Place the coriander and cashews in the processor and pulse until just chopped.  
  3. Mix in the parmesan, lime juice and zest, garlic and oil (and optional chill) until combined and serve.

Contributed by Vicki Furlong

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