Thursday, 3 April 2008

Coriander and Cashew Nut Pesto

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.

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