Coriander (cilantro) and cashew pesto makes a nice change from the usual basil and pine nut pesto. Coriander pesto provides you with a lot of variety as it can be used to flavour soups (such as my carrot and coriander soup), as a dip, on bruschetta, in a stir fry, as a dressing for some beautiful roast vegetables, as a flavouring for meat, or on pasta.
Cashew and Coriander Pesto
1 bunch of coriander (cilantro), washed, roots removed
2 cloves of garlic, roughly chopped
1/2 cup of cashew nuts, lightly roasted
1/2 cup of parmasen, grated
1/4 cup of olive oil
1. Place all the ingredients, except for the olive oil, in a food processor, and blitz until well combined.
2. Whilst the food processor is still running, add the olive oil, a little at a time, until the pesto has your desired consistency. Feel free to add more oil if you prefer a more loose pesto.
3. Season with salt and pepper to taste.
You can vary the above recipe by adding any (or all) of the following:
- Lemon juide
- Lemon rind
- Lime juice
- Lime rind
- Substituting the cashew nuts with hazelnuts
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