5 minute, Vegan Almond, Cashew, Coriander & Parsley Pesto
- 100 g cashews
- 100 g almonds
- 100 g fresh parsley
- 100 g fresh coriander
- 1 juice lemon
- 1 tbsp nigella seeds
- 1 large clove garlic skin removed
- 100 mls cold pressed olive oil
- Place all ingredients into a food processor and pulse for about 20 seconds until you reach a grainy texture.
- Store in jars in the fridge for up to 3 days.
Use to spread on flatbreads, pizza, toasts or veggies.
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