Coriander & Brazil Nut Pesto


  • 4 tablespoons of Udo’s Choice Ultimate Oil Blend
  • 1 Bunch of Coriander
  • 1 Red Chilli
  • 75g Brazil Nuts (Pre-soaked for about 12 hours)
  • Juice of 2 Limes
  • 2 Cloves of Garlic
  • 2 Dates (Preferably Medjool)
  • 30g Tamari

Serves 2




Chop the coriander and chilli. Chop the dates and remove the stones. Crush the garlic. Put all the ingredients into the blender and blend to a thick cream.

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