Avocado dressing

• 2 egg yolks
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 cup 1st Press Avocado Oil
• 1/2 cup First Press Olive Oil
• lemon juice (to taste)
• salt and freshly ground pepper

Place the egg yolks in food processor with mustard and garlic, blend until it becomes slightly aerated.

With the blender on low, slowly drizzle the oils in.

Season and adjust taste with lemon juice. Drizzle over a fresh green salad.

Avocado and coriander pesto

• 7 tablespoons picked coriander leaves
• 3 garlic cloves, crushed
• 1/2 lemon sliced
• 1 cup 1st Press Avocado Oil
• 5 tablespoons roasted cashews
• 4 tablespoons grated parmesan cheese
• salt and freshly ground pepper

Wash and dry coriander thoroughly, then pick leaves from stems.

Place in food processor with garlic and lemon juice and blend until well combined.

Drizzle oil into the mixture whilst machine is blending, add the cashews and cheese to give a course texture.

Season with salt and pepper.

Use as a dipping sauce, on antipasto latters or in soups.