This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
81 K 3.8/5 (4 reviews)
30 min.
Easy
2.05 €
200 g
8 IngredientsLast 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 €
Change currency:
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
Like these other recipes: Indian rice pudding, Cauliflower curry, Crispy spinach rolls, Spicy hot toasted cashew nuts, Cashew-nut and Parmesan biscuits, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Raw beetroot salad, Potimarron and Parmesan tart, Spaghetti with mussels and basil, Crispy rolls with chicken and leek, Spinach and chick peas "à la milanaise", ... See them all 63
Olive oil
Like these other recipes: Firied fillet of sea bream with polenta, Tomato tart, Tomato pesto, Celeriac in cream and mustard sauce, Paté en croute (terrine in a pie crust), ... See them all 545
Lemon juice
Like these other recipes: Avocado mousse with sorrel, Cubed salad, Sautéed pork with mushrooms in a cream sauce., Moist Lemon Cake, Creamy "terre et mer" pots, ... See them all 71
Other recipes you may also like
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg. September 29th 2012369 K3.8 1 hour 45 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010397 K 154 50 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024449 K4.3 20 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010461 K3.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.