Avocado and Coriander Pesto
This recipe uses Avocado oil imported from New Zealand.
I N G R E D I E N T S
7 tablespoons picked coriander (cilantro) leaves
3 garlic cloves crushed
1/2 lemon sliced
1 cup Elysian Isle Avocado Oil
5 1/4 tablespoons roasted cashews
3.5 tablespoons parmesan cheese
salt and freshly ground pepper
Preparation:
I N S T R U C T I O N S
Pick coriander and wash, place in food processor with garlic and lemon juice and blend until well combined.
Drizzle oil into the mixture whilst machine is blending, add cashews and cheese to give a course texture.
Season with salt and pepper. Use as a dipping sauce, antipasto platters or in soups.
