Coriander and cashew pesto

Coriander pesto

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.

coriander pesto

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
Sea salt
Cracked pepper



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:

  • Chilli
  • Lemon juide
  • Lemon rind
  • Lime juice
  • Lime rind
  • Ginger
  • Substituting the cashew nuts with hazelnuts

Like this recipe? Want more?

Subscribe and receive the latest recipes via email and your FREE guide to my vegetarian pantry essentials.

Before I complete your registration, you MUST confirm your email. It's easy: 1. Check your email for a message from Delicious Everyday with the subject “Delicious Everyday: Please Confirm Subscription" 2 Open the email and click the Confirmation link. If you don't do this NOW, you won't receive any further emails. Why? I do this to stop fake and spam emails. Once you confirm your email, you're all set and you'll receive another email with a link to download your pantry checklist. NOTE: if you don't receive the email in 5 minutes, check your spam folder.