Zesty Lime and Coriander Pesto

Do you ever find yourself with leftover herbs?

You buy a bunch of fresh herbs, only to use a quarter of the bunch and the rest sits in the fridge getting limp.

Well there’s a few options available to you.  You could freeze in ice cube trays, use it to make a dressing for salads or one of my favourites make pesto.

Here’s a quick easy recipe that you can make with leftover herbs like coriander, basil or parsley.

Ingredients

Bunch of leftover herbs about 1 – 1 1/2cups

Zest and juice of a lime

Two cloves of garlic

2-3tbsp walnut oil (or oil of choice)

2tbsp grated parmesan

1/4 cup toasted cashew nuts

Method

Place all the above ingredients in a food processor and blend until combined but still slightly coarse.

The pesto can be stored in an airtight container in the fridge for up to a week or covered with extra oil and frozen for 1-2 months.