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.
75 K 3.8/5 (4 reviews)
30 min.
Easy
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
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 20 RDI=2 % | 90 RDI=10 % | 1,030 RDI=50 % | 4,330 RDI: 50 % |
| Per 100 g | 20 RDI=6 % | 9 RDI=1 % | 50 RDI=7 % | 540 RDI=30 % | 2,280 RDI: 30 % |
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: Cauliflower curry, Crispy spinach rolls, Spinach and cashew brik rolls, Thai-style Chicken with Cashew Nuts, Spicy hot toasted cashew nuts, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Zucchini and potato scarpaccia, Pesto crackers, Creamy risotto with vegetables , Spaghetti with mussels and basil, Spicy carrots and turnips roasted with Parmesan cheese, ... See them all 60
Olive oil
Like these other recipes: Baby spinach salad, Special Parmesan baguettes, Curried tuna cubes, Cod loin with saffron, Curried prawn risotto, ... See them all 531
Lemon juice
Like these other recipes: Pea and avocado salad, Avocado mousse with sorrel, Tender tuna, Sautéed pork with mushrooms in a cream sauce., Hollandaise sauce, ... See them all 70
Other recipes you may also like
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm. June 12th 2011274 K5 1 hour 3 min.
Potato tortilla (Spanish omelette)
Tortilla is a recipe from Spain, which can be eat hot or cold. It's a kind of omelette, with several ingredients, in this recipe potatoes, onion and smoked ham. Ingredients are cooked first, then mixed with egg, to make a tortilla which is cooked on both sides. February 21th 2011301 K 34 1 hour 20 min.
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish. February 21th 2011354 K4.1 2 hours 60 min.
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make. June 20th 2010381 K 34.1 4 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.