5 minute, Vegan Almond, Cashew, Coriander & Parsley Pesto

Course Light Bite
Cuisine American, English
Prep Time 5 minutes
Servings 2 jars
Author Joanne

Ingredients

  • 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

Instructions

  1. Place all ingredients into a food processor and pulse for about 20 seconds until you reach a grainy texture.  

  2. Store in jars in the fridge for up to 3 days.

Recipe Notes

Use to spread on flatbreads, pizza, toasts or veggies.

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