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Home » Sauces and Dressings » Coriander and cashew pesto

Coriander and cashew pesto

Published: May 24, 2010 · Updated: Aug 6, 2020 · This post may contain affiliate links.

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Cashew and Coriander Pesto
Cashew and Coriander Pesto
Cashew and Coriander Pesto
Cashew and Coriander Pesto
Cashew and Coriander Pesto

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!

Cashew and Coriander Pesto in a white bowl

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  • Variations 
  • Recipe

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.

coriander pesto in a bowl

Variations 

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
  • Ginger
  • 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, don’t forget to join the 5-Day Veggie Challenge. Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch!

Recipe

Cashew and Coriander Pesto

Cashew and Coriander Pesto

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!
5 from 1 vote
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Course: Dips, Sauces
Cuisine: American
Keyword: cashew pesto, cilantro pesto, coriander pesto
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: 173kcal
Author: Delicious Everyday
6 servings

Ingredients

  • 1 bunch fresh cilantro (coriander leaves) stalks removed
  • 2 cloves garlic
  • 1/2 cup cashews lightly roasted
  • 1/2 cup parmesan cheese grated
  • 1/4 cup olive oil
  • sea salt
  • black pepper
US Customary – Metric

Special Equipment

  • Food Processor

Instructions

  • 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.

Nutrition

Calories: 173kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 136mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
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Reader Interactions

Comments

  1. Emanuela says

    February 13, 2011 at 3:56 pm

    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

    Reply
  2. Lorraine @ Not Quite Nigella says

    May 24, 2010 at 12:59 pm

    I love those nutty and herby pestos. like you mentioned I sometimes stir it through a bowl of pasta for a quick meal! 🙂

    Reply

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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