Coriander And Cashew Pesto

• 3 bunches coriander leaves, removed (cilantro)
• 1 bunch Thai basil, leaves removed
• 150 g lightly toasted cashews, roughly chopped
• 2 garlic cloves, chopped and lightly browned
• grated fresh parmesan cheese
• extra virgin olive oil
• sesame oil
• flaked sea salt
• black pepper

1. Place the leaves of coriander and basil into your food processor.
2. Chop leaves for about 10-20 seconds on high.
3. Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
4. Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
5. Once desired consistency is achieved add a few drops of sesame oil to taste.
6. If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.

coriander leaves, basil, cashews, garlic, parmesan cheese, extra virgin olive oil, sesame oil, salt, black pepper

Taken from www.food.com/recipe/coriander-and-cashew-pesto-249503 (may not work)