Coriander And Cashew Pesto - cooking recipe

Ingredients

3 bunches coriander leaves, removed (cilantro)
1 bunch Thai basil, leaves removed
150 g lightly toasted cashews, roughly chopped
2 garlic cloves, chopped and lightly browned
grated fresh parmesan cheese
extra virgin olive oil
sesame oil
flaked sea salt
black pepper

Preparation

Place the leaves of coriander and basil into your food processor.
Chop leaves for about 10-20 seconds on high.
Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
Once desired consistency is achieved add a few drops of sesame oil to taste.
If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.