Since our wedding and honeymoon in late December, Brendan and I have been able to spend some wonderful time with our families in Brisbane – before we head back to Sydney for work in the new year.
On the Saturday morning after Christmas my family, Brendan and I decided to go to the West End Markets. We’d been having a huge ‘juice up’ every morning at home, so we needed to stock up on fruit and veggies for our juice over the next couple of days… Here’s our veggies all washed and ready for juicing 
The markets were awesome. Better than anything in Sydney. Fantastic prices and everything looked so fresh! And…. we held the cutest 12 hour old duckling!!! This little guy was falling asleep as Brendan held him
While we were at the markets Mum decided to stock up on some basil to make pesto that afternoon. Of course, it didn’t end up being normal pesto (I seem to get my inability to stick to a recipe from my Mum). It was Coriander and Chili pesto. A Thai/Italian ‘fusion’ pesto I guess you could call it. And it was great
Coriander & Chili Pesto
3-4 cups fresh basil leaves
3 fresh cloves garlic, minced
2 small red birdseye chilies, deseeded
1/3 cup pine nuts, lightly toasted
1/3 cup cashews, lightly toasted
1 cup grated parmesan cheese
1 small bunch coriander (include stalks but no roots)
1/2 lemon, juiced (or to taste)
200ml extra virgin olive oil
- In a food processor blend all except olive until the mixture just comes together.
- Blend whilst adding a fine stream of olive oil, until a smooth consistency is achieved (or to your liking).
*Different people like different pesto. If you like yours chunky don’t process it as much. If you like it smooth, go to town. If you like it lemony, squeeze away.
**It is easy to make this vegan, simply leave out the parmesan.
***To make it raw don’t toast the cashews or pine nuts. And make sure to use cold pressed olive oil.