Cashew Mint And Coriander Pesto Recipes

CASHEW, MINT AND CORIANDER PESTO

Cashew, Mint and Coriander Pesto image

This pesto has a bit of a twist, using cashew nuts and mint and coriander instead of your traditional pine nuts and basil. It's dairy-free (without the parmesan) too. Serve with fresh, crunchy vegetable sticks for a healthy snack, or spread on crostini.

Provided by Nadia Lim

Number Of Ingredients 12

Ingredients

1 cup cashew nuts (roasted unsalted)
coriander (cilantro 1 1/2 cups roughly chopped (leaves and stalks))
3/4 cup mint leaves (discard stalks)
2 cloves garlic (small)
2 lemons (juiced)
1/4 - 1/2 cup extra-virgin olive oil or flax seed oil
salt and freshly ground black pepper to taste
baby carrots cut in half lengthways
baby radishes cut in quarters
celery sticks
snow peas
green beans

Steps:

Place cashew nuts, coriander, mint, garlic and lemon juice in a food processor and blitz until finely chopped and just combined.
Drizzle in the flax seed oil while the motor is running - you can make the pesto as chunky or smooth as you like. Add salt and pepper to taste.
Serve with fresh vegetable crudités (e.g. carrots, radishes, celery, snow peas, green beans etc).

Nutrition Facts : Calories 253 kcal, ServingSize 1 serving

CORIANDER AND CASHEW PESTO

Coriander and Cashew Pesto image

A good pesto has got to be one of the most versatile ingredients one can have in their fridge. Liven up that boring old sandwich, a welcome change from tomato and cream sauces for pasta, a great addition to any soup and of course, great for a quick entertainment help as a dip, or spread on crostini's with a bit of melted parmesan cheese. This pesto recipe, although not a traditional European one, is equally versatile and then some, use it on most Asian rice dishes, a spoon full in your laksa, toss it through you stir fry at the last minute or dollop a little on your pizza before you serve it.

Provided by An_Net

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 bunches coriander leaves, removed (cilantro)
1 bunch Thai basil, leaves removed
150 g lightly toasted cashews, roughly chopped
2 garlic cloves, chopped and lightly browned
grated fresh parmesan cheese
extra virgin olive oil
sesame oil
flaked sea salt
black pepper

Steps:

Place the leaves of coriander and basil into your food processor.
Chop leaves for about 10-20 seconds on high.
Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
Once desired consistency is achieved add a few drops of sesame oil to taste.
If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.

Nutrition Facts : Calories 233.1, Fat 17.6, SaturatedFat 3.4, Sodium 272.9, Carbohydrate 15.4, Fiber 3.2, Sugar 2.5, Protein 7.4

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