I wanted to try making an Asian style pesto sauce - thought it would be great over salads. It also turned out to be raw, but this wasn't really deliberate.
Coriander and Cashew Nut Pesto
One bunch coriander
Two tablespoons cashew nut butter
Small knob of peeled ginger
One garlic clove
One tablespoon of sesame oil
One deseeded red chili
Juice of one lime
One stalk lemongrass chopped
I put all of the ingredients in a my handheld food blender and whizzed it up. If the consistency is too thick, just add a little water until it reaches the right consistency for pouring.
Here, I have served it in a salad of steamed cabbage, steamed broccoli, bean sprouts, sliced mushrooms and prawns.