Coriander and Ginger Pesto

Serve spooned over grilled or roasted fish, chicken, pork or lamb. It's also delicious on a sandwich or when making stir-fry

17 October 2014

Makes 2 small jars
Preparation time 15 minutes

• 250ml fresh coriander
• 4 spring onions, chopped
• 2 cloves garlic, crushed
• 15ml freshly grated ginger
• 30-60ml olive oil
• 1 fresh chilli, chopped
• 15ml light soy sauce
• 30ml cashew nuts, lightly toasted

Combine all the ingredients together in a food processor and blend until smooth. Spoon into sterilised jars. Pour a little oil over the top. Seal and store in the fridge for up to a month.

Text and image: Ideas magazine

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