Step 1

Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).

Step 2

With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.

Step 3

Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).