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Coriander and cashew nut pesto

Name: Coriander and cashew nut pesto
Prep time: 11 min
Cook time: 15 min
Total time: 26 min
Yield: 200 g
Cuisine: French
Ingredients: 50 g cashew nuts; 1 bunch fresh coriander (cilantro); 50 g Parmesan (Parmigiano Reggiano); 4 tablespoons olive oil; 2 tablespoons lemon juice; 2 pinches vitamin C; Salt; Pepper

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.

88 K 3.8/5 (4 reviews)556489

Duration

30 min.

Difficulty

Easy

Last modified on: December 9^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 200 g, you will need:

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

Times for this recipe

Preparation

15 min.

Cooking

15 min.

All in all

30 min.

Preparation 15 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Coriander and cashew nut pesto : Stage 1

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.

Coriander and cashew nut pesto : Stage 2

Pick the leaves off 1 bunch fresh coriander (cilantro) into a high-sided receptacle.

Stage 3 - ⌛ 3 min.

Coriander and cashew nut pesto : Stage 3

Add the toasted cashew nuts, the grated 50 g Parmesan (Parmigiano Reggiano), 4 tablespoons olive oil, 2 tablespoons lemon juice, 2 pinches vitamin C, salt and pepper.

Stage 4 - ⌛ 3 min.

Coriander and cashew nut pesto : Stage 4

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.

Keeping: Several days in the fridge, in an airtight jar.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	15 g RDI=17 %	9 g RDI=3 %	49 g RDI=50 %	543 kcal RDI=20 %	2,277 kJ RDI=20 %
Whole recipe	29 g RDI=33 %	18 g RDI=5 %	93 g RDI=94 %	1,033 kcal RDI=38 %	4,327 kJ RDI=38 %