Coriander & cashew salsa
- Rosie Birkett
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Serves 6
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 5 out of 5.3 ratingsRate
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Liven up your favourite winter soup, for instance, a carrot or parsnip soup, with this fabulous cashew and coriander salsa laced with chilli, lime and spring onion
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g cashews
toasted
-
1 tsp coriander seeds
toasted
-
½ tbsp rapeseed or nut oil
-
1 spring onion
roughly chopped
-
pack of coriander
-
½ green chilli
deseeded
-
1 lime
juiced
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Nutrition: Per serving
- kcal114
- fat9g
- saturates2g
- carbs3g
- sugars1g
- fibre1g
- protein4g
- salt0g
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Method
-
step 1
Blitz the cashews and seeds to crumbs. Add the oil and blitz until it comes together, then add everything else and blitz to a pesto consistency.
-
step 2
Season with salt and lime to taste. Loosen with 1 tbsp of water and blitz to a creamy consistency.
Recipe from Good Food magazine, December 2017
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A star rating of 5 out of 5.3 ratings
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