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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.
84 K 3.8/5 (4 reviews)556489
Last modified on: December 9th 2018
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.
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.
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 fresh coriander (cilantro) 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.
Keeping: Several days in the fridge, in an airtight jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 200 g : 2.05 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cashew nuts
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Parmesan (Parmigiano Reggiano)
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Olive oil
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Lemon juice
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