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
Ingredients:
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 parmesan, grated
1/4 cup of olive oil
Sea salt
Cracked pepper
Method:
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.
Variations
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
Emanuela says
February 13, 2011 at 3:56 pmOh nice one. I always make the usual pesto but you are right, this would be a nice change. Will have to try it out 🙂 yum.
Emanuela @ thefoodiegoddess.com
Lorraine @ Not Quite Nigella says
May 24, 2010 at 12:59 pmI love those nutty and herby pestos. like you mentioned I sometimes stir it through a bowl of pasta for a quick meal! 🙂