Coriander And Cashew Pesto Recipes

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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

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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