Coriander & cashew salsa
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Coriander & cashew salsa

By Rosie Birkett

Liven up your favourite winter soup, for instance, a carrot or parsnip soup, with this fabulous cashew and coriander salsa laced with chilli, lime and spring onion

  • Prep:5 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 114
  • fat 9g
  • saturates 2g
  • carbs 3g
  • sugars 1g
  • fibre 1g
  • protein 4g
  • salt 0g

Ingredients

  • 100g cashews, toasted
  • 1 tsp coriander seeds, toasted
  • ½ tbsp rapeseed or nut oil
  • 1 spring onion, roughly chopped
  • pack of coriander
  • ½ green chilli, deseeded
  • 1 lime, juiced

Method

  1. Blitz the cashews and seeds to crumbs. Add the oil and blitz until it comes together, then add everything else and blitz to a pesto consistency.

  2. Season with salt and lime to taste. Loosen with 1 tbsp of water and blitz to a creamy consistency.

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