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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.

80 K 3.8/5 (4 reviews)

30 min.

Easy

2.05 €

200 g

8 Ingredients

Last modified on: December 9^th 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.

When should you start or finish this recipe?

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

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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.

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 %