We have been a little bit in love with pesto here in The Kitchen Shed, but I hear no one complaining. We all love pesto and I love how quick it is to make.
I have come to love coriander more and more in the last few years. It used to be something I tried to avoid but now I am trying to find new ways to include it in my meals and this is a great way to do that!
Clean Eating Coriander Lime Pesto is so delicious and so versatile. It tastes amazing with seafood, especially prawns. If you are a fan of chilli, feel free to add some to the pesto or do what we do and add some dried chilli flakes to the meal afterwards.
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Clean Eating Coriander Lime Pesto
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- Yield: 4 Servings
Clean Eating Coriander Lime Pesto is so delicious and so versatile. It tastes amazing with seafood, especially prawns. If you are a fan of chilli, feel free to add some to the pesto, or do what we do and add some dried chilli flakes to the meal afterwards.
Ingredients
- 25 grams Unsalted Cashew Nuts
- 10 grams Fresh Coriander
- 10 grams Fresh Basil Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Lime Juice
- 1 pinch Sea Salt
Instructions
- Place the cashew nuts into a food processor and blend for a minute until they are ground quiet finely.
- Add the coriander and basil and blend again until everything is broken up.
- Add all of the other ingredients to the food processor and blend until combined. You may need to scrape down the sides a couple of time to get it all blended.
- Use as desired or store in an air tight container in the fridge for up to 3 days.
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