Friday, August 22, 2008

Coriander pesto

1 large bunch of coriander
1 large piece of garlic
100g cashews
200g goats’ milk fetta cheese
10 tbsp olive oil

Pluck the leaves from the coriander. Wash and drain them. Chop very finely.
Press or grate the garlic into a bowl.
Finely grind the cashews with a hand grinder.
Roughly grate the fetta cheese into the bowl.
Add the coriander.
Add the olive oil while mixing until a thick green paste forms.
Press down in the bowl and add the remaining olive oil on top to cover the paste.
Store cool covered with a plate.

Serve with noodles of your choice. Goes well with noodles and tomato sauce. Also goes well with potatoes.
Can also be made with parsley, basil, or a mixture of herbs. Macadamia nuts are a good alternative to cashews.

Macadamia Pesto

Image: 'Anacardium occidentale', from Koehler's 'Medicinal-Plants' (1887) via Wikipedia

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