Coriander And Cashew Pesto Recipes
CORIANDER CASHEW PESTO
Yield 2 - 3
Number Of Ingredients 1
Steps:
- 1. Toast the cashews in a dry frying pan for 5 minutes, until turning golden. Cool for a few minutes, then put in a small food processor with the coriander (save a few leaves to garnish) and garlic; pulse until well chopped. 2. Pulse in 1½ tbsp oil, plus the lime zest and juice. Tip into a bowl, then stir in the parmesan and season.
CASHEW AND CORIANDER PESTO
Steps:
- Place all the ingredients, except for the olive oil, in a food processor, and blitz until well combined.
- While the food processor is still running, add the olive oil a little at a time and blend, until the pesto reaches your desired consistency.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 173 kcal, Carbohydrate 4 g, Protein 5 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 136 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CORIANDER AND CASHEW PESTO
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
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
CORIANDER CASHEW PESTO
Yield 2 - 3
Number Of Ingredients 1
Steps:
- 1. Toast the cashews in a dry frying pan for 5 minutes, until turning golden. Cool for a few minutes, then put in a small food processor with the coriander (save a few leaves to garnish) and garlic; pulse until well chopped. 2. Pulse in 1½ tbsp oil, plus the lime zest and juice. Tip into a bowl, then stir in the parmesan and season.
CORIANDER & CASHEW SALSA
Liven up your favourite winter soup, for instance, a carrot or parsnip soup, with this fabulous cashew and coriander salsa laced with chilli, lime and spring onion
Provided by Rosie Birkett
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Blitz the cashews and seeds to crumbs. Add the oil and blitz until it comes together, then add everything else and blitz to a pesto consistency.
- Season with salt and lime to taste. Loosen with 1 tbsp of water and blitz to a creamy consistency.
Nutrition Facts : Calories 114 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein
CORIANDER PESTO
A delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.
Provided by tashashka
Time 10m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Put all ingredients in blender.
- Whizz until smooth.
- If dry, add more olive oil.
- Will keep in fridge for about a week or can freeze.
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