Three Pestos

Coriander Pesto

1. Mix the coriander, cashew nuts, garlic, ginger and chilli in a food processor until well blended.
2. With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.
3. Add the lime juice and season with salt and black pepper.
4. Spoon into a sterilized jar and keep in the fridge.
5. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.

Walnut Pesto

1. Mix the walnuts, garlic, parmesan and parsley in a food processor until well blended.
2. With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.
3. Season with salt and black pepper.
4. Store in a sterilized jar .
5. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.

Parsley Pesto

1. Mix the parsley, pine nuts, parmesan, garlic, anchovies and lemon zest in a food processor until well blended.
2. With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.
3. Season with salt and black pepper.
4. Store in a sterilized jar.
5. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.