BASIL & CORIANDER PESTO
Pesto freezes well so make a big batch and store in glass bottles.
Preparation:
Soak the macadamia or cashew and pumpkin seeds for 4 hours. Throw off water.
Method
Place the following ingredients in a Super blender and on high use your tamper to tamper it down until you have a chunky or smooth pesto – whichever you prefer.

2 cups tightly packed Basil or Coriander (or a mix of both)
1 clove garlic
80 ml (1/3 cup) macadamia nuts and 80 ml (1/3 cup) pumpkin seeds
OR ¾ cup cashews
1 – 2 T lemon juice
½ t salt
80 ml (1/3 cup) Olive oil
Use as a sauce for vegetable spaghetti or as a topping for stuffed mushrooms