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.

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