Coriander And Brazil Nut Pesto
Tuesday, 19 March, 2019

Coriander And Brazil Nut Pesto

Ingredients

4 tablespoons of Udo’s Choice Ultimate Oil Blend
1 bunch of Coriander
1 red chilli
75g brazil nuts (pre-soaked for about 12 hours)
Juice of 2 limes
2 cloves of garlic
2 dates (preferably medjool)
30g tamari
 

  
SERVES

2

Great served with fish and chicken or used as a spread on healthy homemade bread!

   

   

METHOD

 
Chop the coriander and chilli. Chop the dates and remove the stones. Crush the garlic. Put all the ingredients into the blender and blend to a thick cream.

Share This:

Keep Reading

Green Goodness Energy Bars

Perfect for snacking or for a nutritious on-the-go breakfast. Our vegan energy bars not only taste delicious but they're good for you too!

Hearty Sweet Potato And Chickpea Burger

Warm up with our vegan sweet potato and chickpea burger!

Pumpkin Soup

This Halloween inspired soup from Stephanie Jeffs is devilishly delightful!