I’ve just been advised by wordpress that today it is two years since starting this blog! Wow! Where did that time go?? That’s amazing!
Two years of cooking and experimenting and eating and learning, and best of all, sharing 🙂
I continue to love it and love you guys with whom I share blogworld. Thank you for all of your support and comments and encouragement xx
So, today I bring a typical foodbod post: something full of flavour with spices, fresh herbs, olive oil, good fats and nuts! Where would my life be without any of them?
After my chimichurri experiments in the summer, I decided to through together a kind of chimichurri/pesto idea, really to use up some fresh parsley and coriander as much as anything else!
This is what I threw in my blender:
Several handfuls of home roasted cashew nuts – I started with a couple of handfuls and added more as it evolved
1 bunch of flat leaf parsley
1 bunch of fresh coriander
2 cloves of garlic
1/2 tsp dried oregano
1 tsp roasted ground cumin
1/8 tsp cayenne pepper
1-2 tsp apple cider vinegar, to your tastes
Olive oil as necessary for the consistency you want
Salt to taste
This doesn’t include any cheese like pesto would, but I’m sure it would taste great if you did include some.
I processed this in my small bowl blender only for a short while to keep some chunk and texture in the finished product.
You could add this to all sorts of dishes, especially cooked pasta or grains, roasted vegetables or with vegetables chips and no doubt alongside some cooked meat.