This fresh pesto is easy and tastes wonderfully fresh. Enjoy with pasta or rice or add a little more oil and dip it! This recipe make lots of pesto so half it or store half in an airtight jar for up to two day.
4 garlic cloves
One bunch of basil leaves
One bunch of coriander leaves
1 x 400g frozen edamame (soya beans), thawed
Large handful of cashew nuts
Juice of one lemon lemon juice
2 tbsp extra virgin olive oil
1 tsp salt
Freshly ground black pepper
Using a food processor, pulse the garlic, basil and coriander. Spoon into a large bowl.
Now crumb the cashew nuts in the food processor and add to the herb mix.
Stir in the lemon juice, olive oil, salt and pepper.
Add more olive oil if you like a little more moisture.
Serve as a sauce or a dip.