Makes 1 cup
Prep time: 10 minutes
- 1/3 cup cashews
- 1/4 cup rice bran oil
- Large handful coriander
- Large handful parsley
- 2 tablespoons Parmesan cheese (optional)
- Sea salt to taste
- Pinch of citric acid
- Wash and dry fresh herbs well.
- Finely chop herbs in a food processor. Add in cashew nuts, citric acid, Parmesan cheese and half the oil. Blend together until well combined. Add remaining oil slowly, until it forms a smooth paste.
- Store in a small container or jar in the fridge. Best consumed within five days.