Coriander and Cashew Nut Pesto

Image of fresh coriander

Normally I make pesto the traditional way, or at least with the traditional ingredients of basil and pine nuts – I don’t pound it by hand with a pestle and mortar although it would probably taste even better if I did.

Image of a bowl of coriander and cashew nut pestoBut I’m obliged to Rachel Roddy of Rachel Eats, whose recent blog post reminded me that it’s perfectly possible to ring the changes. Continue reading