This pesto is suitable as a dip, spread or baste. We’re pretty mad on it and go through a batch a week. As noted below, the recipe can be varied to include a greater ratio of cashews for a creamier, richer taste. Our recipe compromises with walnuts, which have a lower saturated fat content and higher omega 3 content. The same can be said for flax seed and olive oil. Savoury yeast flakes are like a vegan Parmesan substitute that are high in B vitamins. For dairy-eaters, Parmesan is fine.
- Juice of 1 lemon
- 1 tablespoon of olive oil
- 2 tablespoon of flax seed oil
- Pinch of savoury yeast flakes
- ½ cup of cashews
- ½ cup of walnuts
- 2 cups of coriander
- Salt & pepper to taste
Cut off the roots of the coriander. Measure out two cups of coriander including the stems. It does not have to be packed tightly, but should not be too loose either. Wash and dry thoroughly (we use a lettuce spinner). Add all the ingredients except the flax seed oil, salt and pepper into a food processor. Pulse the ingredients until it is a paste then blend until smooth. Add the flax seed oil, salt and pepper, and continue to blend for another 10 seconds. Taste to check the salt and pepper content, add more as necessary and continue blending until there are no nut chunks left and is very smooth.