Ingredients: 7 tbsp picked coriander leaves 3 garlic cloves crushed 1/2 lemon sliced 1 cup Elysian Isle Avocado Oil 5 1/4 tbsp roasted cashews 3 1/2 tbsp parmesan cheese salt and freshly ground pepper Directions: Pick coriander and wash, place in food processor with garlic and lemon juice and blend until well combined. Drizzle oil into the mixture whilst machine is blending, add cashews and cheese to give a course texture. Season with salt and pepper. Use as a dipping sauce, antipasto platters or in soups.