Use the freshest coriander possible. The pungency and flavour of coriander is dulled by sitting around in the supermarket. So try and buy it somewhere it is very fresh
150gm green capsicumdeseeded and roughly chopped
150gm macadamias1 Aust cup
125mlmacadamia oil ( or peanut canola or veg oil)
3bunches corianderwashed and soaked well and spun dry
25gm Parmesan cheese grated
60mllemon Juice1/4 cup
1clove garlicsmall, crushed
Put the capsicum and the garlic and nuts into a food processor and blitz two or three times to just break down the large ingredients
Add the very well washed, roughly chopped leaves, stems and roots of the coriander along with the oil, salt & sugar and parmesan. Turn on the machine and process till the leaves are broken down and the mixture looks evenly chopped, & not too fine . Add 3/4 of the lemon juice and taste. If it needs more salt add a bit extra. It may also need the extra lemon juice to bring out the flavour.
Pour into a container.
It tastes better when the flavours have had a little time to develop. Make it a day or two ahead if you have time
Store in an airtight container under a light layer of oil