Coriander-Persil Pesto

Ingredients

• 1 tbsp cashew nuts
• 1 Spring onion
• 1 bunch flat-leaf parsley
• 1 bunch Coriander
• 1 Garlic clove
• 2 tsp lime juice
• 4 tbsp rapeseed oil
• Salt
• ground pepper
• Cayenne pepper

Instructions

1. 1.

   Chop the cashew nuts and toast them in a dry pan until fragrant.

2. 2.

   Trim, wash, and slice the spring onion into thin rings. Wash the herbs, shake off excess water, remove stems, and roughly chop. Peel and mince the garlic clove. Combine the cashews, onion rings, chopped herbs, garlic, and lime juice. Blend with an immersion blender until smooth. Gradually whisk in the oil until a silky paste forms. Season with salt, pepper, and cayenne pepper.