To find out more...
Coriander and cashew nut pesto
30 min.
Easy
2.05 €
200 g
8 Ingredients- 1
50 g cashew nuts - 2
1 bunch fresh coriander (cilantro) - 3
50 g Parmesan (Parmigiano Reggiano) - 4
4 tablespoons olive oil - 5
2 tablespoons lemon juice - 6
2 pinches vitamin C (optional) - 7
salt - 8
pepper - Total weight: 190 grams
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 3 min.
Stage 5
The vitamin C is not essential, but it does stop the pesto from oxidising so rapidly and helps to keeps its green colour.
- For 200 g : 2.05 €
Change currency:
Parmesan (Parmigiano Reggiano)
Like these other recipes: Zucchini and potato scarpaccia, Carrot-top pesto, Risotto with zucchinis and cherry tomatoes, Roast Brussels sprouts with sage and lemon, Eggs with green asparagus and Parmesan cheese, ... See them all 63
Cashew nuts
Like these other recipes: Cauliflower curry, Thai-style Chicken with Cashew Nuts, Crispy spinach rolls, Indian rice pudding, Spinach and cashew brik rolls, ... See them all 9
Olive oil
Like these other recipes: Penne with Mushrooms, Langoustine and leek tarts, Savoury mini-madeleines with 2 cheeses, Courgette tart with mint, Scallops with cabbage julienne, ... See them all 545
Lemon juice
Like these other recipes: Sea bass with coriander cream en papillote, Spinach and cashew brik rolls, Thin summer tart "à la grecque", Peach and verbena feuilleté, Salmon chard rolls, ... See them all 71
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
Gratin Comtois
This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour. There's no denying it, this is a rich and hearty dish!Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)