Coriander Thai Pesto with Leftover Beef & Salad


1 bunch coriander with roots, wash well
½ munch mint leaves
4 garlic cloves
1 tbsp. fresh ginger, roughly chopped
1 tbsp. fish sauce
1 tsp. honey or agave nectar
3 green chilies, seeds removed
3 kaffir lime leaves
1 lime, juice
1 tbsp. cashews
¼ cup flaxseed oil
¼ water (this is for thinning the pesto so its optional)

Salad ingredients:
400g leftover beef, sliced
2 cups rocket, washed
¼ cherry and pear tomatoes
2 Lebanese cucumbers cut into ¼ length ways
1 lime, juice
olive oil



Place all of the pesto ingredients into a food processor and blend till smooth.

In a bowl mix the sliced beef and ½ of the pesto mixture and combine. Save the rest of the pesto for another meal.

Mix the salad ingredients and the beef together and serve.