- 30g coriander
- 1 stick of lemon grass
- A pinch of salt
- A thin slice of garlic
- 3 tbsp cashew nuts, lightly toasted
- 5-6 tbsp olive oil
1. Roughly chop your coriander leaves and stalks. Strip the tougher outer layer from your lemongrass. Slice the rest of the lemon grass.
2. Add both to a pestle and mortar or to the bowl of a food processor along with the salt, garlic and nuts.
3. Start pounding or blitzing. Trickle the oil in slowly, tasting as you go, till it’s just right for you. Delicious with grilled chicken or tossed with roasted carrots.