Vegan Coriander Cashew Pesto

Pesto, this Italian dip/sauce is prepared traditionally with garlic,basil leaves with pinenuts blended with olive oil, parmesan cheese. The word pesto means to pound, to crush, as the original method of preparing this sauce goes for marble mortar and wooden pestle.Pesto is usually used to spice up the pastas, but now they can be used in making bruschetta,as dips, pizzas or else simply as filling in savoury breads.Some makes use of the pestos even to flavor their soups,in stir fries or simply as dressing for roasted vegetables and to flavour the meats.

Today am sharing this delicious,flavourful pesto which i bookmarked here long back. Since this pesto goes for cashew nuts, i was very much intrigued and tried it immediately, skipped the parmesan cheese,and prepared as a vegan version of pesto. Trust me this pesto is definitely a beautiful alternative sauce in case if you dont find pine nuts at your place.Most of the Indian households have cashew nuts, obviously we cook very much with coriander leaves, just make use of it to get a batch of this super nutty,flavourful pesto with simple ingredients.This pesto goes to this week's blogging marathon as i picked bookmarked recipes as theme.

1bunch Coriander leaves (washed)
2nos Garlic cloves
1/2cup Slightly roasted cashewnuts
1/4cup Olive oil
Salt
1/2tsp Pepper powder

Take the coriander leaves, garlic cloves, cashewnuts in a food processor, blend for few minutes.

While the food processor running, add slowly the olive oil until everything gets well grounded.

Season it with salt and pepper powder.