If necessary, remove the roots from the coriander, wash it, spin it so that the leaves are dry and roughly chop it. Cut the parmesan into small pieces. Peel and roughly chop the clove of garlic. Lightly roast the cashew nuts in a pan and let them cool. Do the same with the sesame seeds.
Now put the coriander, the cooled cashew nuts, the sesame, parmesan, the chilli pepper and the garlic in a high-performance mixer and chop on a medium setting. Gradually add the olive oil to make a paste. If necessary, use a little more than the specified 50 ml.
Finally, season the pesto with a little salt and a splash of fresh lemon juice.