This cashew and coriander pesto is a delicious twist on traditional pesto. It's great tossed with your favorite pasta, served as a dip for veggies, or even drizzled over bruschetta. Yum!
Coriander (cilantro) and cashew pesto makes a nice change from the traditional basil and pine nut pesto.
This coriander pesto can be used to flavor soups (such as my carrot and coriander soup), as a dip for fresh veggies, on bruschetta, in a stir fry, as a dressing for some beautiful roast vegetables, or tossed with your favorite pasta.
You can vary the above recipe by adding any (or all) of the following ingredients for a fun, flavorful twist:
- Chili Pepper (for spice!)
- Lemon juice or zest
- Lime juice or zest
- Substituting the cashew nuts with hazelnuts
And if you love this pesto, be sure to check out this sun dried tomato pesto and this 5-minute vegan alfredo as well!
While you're here here, don't forget to join my free 5-Day Challenge! Get a five day vegetarian meal plan with shopping list, and more fun freebies.
Cashew and Coriander Pesto
- 1 bunch fresh cilantro (coriander leaves) stalks removed
- 2 cloves garlic
- ½ cup cashews lightly roasted
- ½ cup parmesan cheese grated
- ¼ cup olive oil
- sea salt
- black pepper
- Food Processor
- Place all the ingredients, except for the olive oil, in a food processor, and blitz until well combined.
- While the food processor is still running, add the olive oil a little at a time and blend, until the pesto reaches your desired consistency.
- Season with salt and pepper, to taste.
Alissa Sanders says
This was delicious, thank you!
Oh 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
I love those nutty and herby pestos. like you mentioned I sometimes stir it through a bowl of pasta for a quick meal! 🙂