Liven up your favourite winter soup, for instance, a carrot or parsnip soup, with this fabulous cashew and coriander salsa laced with chilli, lime and spring onion
Prep:5 mins
Serves 6
100g cashews, toasted1 tsp coriander seeds, toasted½ tbsp rapeseed or nut oil1 spring onion, roughly choppedpack of coriander½ green chilli, deseeded1 lime, juiced
STEP 1Blitz the cashews and seeds to crumbs. Add the oil and blitz until it comes together, then add everything else and blitz to a pesto consistency.STEP 2Season with salt and lime to taste. Loosen with 1 tbsp of water and blitz to a creamy consistency.
