Wash your coriander leaves carefully, removing any yellow or damaged leaves, and do the same for the mint – using leaves only and not the stalks.

Place the coriander and mint leaves in a food processor along with the crushed garlic, Parmesan, cashew nuts and lemon juice and start the motor. If you are living off grid and are not into electrical appliances then you can use a mortar and pestle to grind the pesto.

Pour in the olive oil in a slow steady stream, while the motor is running, until the pesto is finely chopped. If doing it by hand add a little olive oil at a time to your mortar while grinding.

Stop the motor and add salt and pepper to taste.

Place your pesto into the sterilized jars, using the extra olive oil to cover the top of the pesto so the leaves don’t get a chance to oxidize and go black, seal with the lid and place in the refrigerator.