Coriander and cashew nut pesto
You are probably familiar with the classic pesto,made with basil and pine nuts. I'd like to tempt you with a rather different (but quite delicious) version, made with coriander and cashew nuts.
12,0343.8/5 for 4 ratings
Grade this recipe: Last modified on: December 9th 2018
For 200 g, you will need:
1 bunch 
2 pinches 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 15 min. | 26 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, in an airtight jar.Step by step recipe
Stage 1 - 15 min.
Spread 50 g cashew nuts on a baking sheet and in the oven at 300°F (150°C) to toast for 15 minutes.
Stage 2 - 5 min.
Pick the leaves off 1 bunch coriander into a high-sided receptacle.
Stage 3 - 3 min.
Stage 4 - 3 min.
Blend together until you obtain a lovely smooth, green paste,
Stage 5
Your coriander and cashew nut pesto is ready. You can use it in the same dishes and recipes as a classic pesto.
Remarks
The quantities are for guidance, so do feel free to adapt them suit your taste and habits.
The vitamin C is not essential, but it does stop the pesto from oxidising so rapidly and helps to keeps its green colour.
The vitamin C is not essential, but it does stop the pesto from oxidising so rapidly and helps to keeps its green colour.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,034 Kcal or 4,329 Kj | 29 gr | 19 gr | 94 gr |
| 52 % | 11 % | 2 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 544 Kcal or 2,278 Kj | 15 gr | 10 gr | 49 gr |
| 27 % | 6 % | 1 % | 7 % |
How much will it cost?
- For 200 g : 2.02 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Pea risotto "mantecare", Tomato tatin, Raw beetroot salad, Poivrade Artichoke Salad, Curried prawn risotto, ... All |
 | Cashew nuts: You can check-out other recipes which use it, like for example: Beetroot salad with cashew nuts, Spicy hot toasted cashew nuts, Cauliflower curry, Crispy spinach rolls, Spinach and cashew brik rolls, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Couscous, Caesar salad, Leek and Mimolette tart, Genoese croque-monsieur, ... All |
 | Lemon juice: You can check-out other recipes which use it, like for example: Rémoulette of celeriac, Spinach and cashew brik rolls, Sea bass with coriander cream en papillote, Sautéed pork with mushrooms in a cream sauce., Apple paste, ... All |
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...256,753 714.6/5 for 46 ratings 2 hours 38 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).82,424 25/5 for 12 ratings 23 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.96,0643.7/5 for 3 ratings 40 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.135,407 34.3/5 for 6 ratings 7 hours
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.105,1094.3/5 for 15 ratings 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-09-27)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question