Avocado and Coriander Pesto

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This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon. 
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    • 7 tablespoons picked coriander (cilantro) leaves
    • 3 garlic cloves crushed
    • 1/2 lemon sliced
    • 1 cup Elysian Isle Avocado Oil
    • 5 1/4 tablespoons roasted cashews
    • 3 1/2 tablespoons parmesan cheese
    • salt and freshly ground pepper


Pick coriander (cilantro) and wash, place in food processor with garlic and lemon juice and blend until well combined.
Drizzle oil into the mixture whilst machine is blending, add cashews and cheese to give a course texture.
Season with salt and pepper. Use as a dipping sauce, antipasto platters or in soups.
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