Cashew and Coriander Pesto

Ingredients

• 1 bunchfresh coriander leaves (stalks removed)
• 2 clovesgarlic
• 70 g (½ cup)lightly roasted cashews
• 50 g (½ cup)grated Parmesan cheese
• 60 ml (¼ cup)olive oil
• to tastesea salt
• to tasteblack pepper

Instructions

1. 1

   Blend the ingredients

   Put everything except the olive oil into a food processor and blitz until well combined.

2. 2

   Add the oil

   With the food processor running, pour in the olive oil a little at a time. Blend until the pesto reaches your preferred consistency.

3. 3

   Season to taste

   Season with sea salt and black pepper to taste.

What is coriander pesto?

Pesto is a blended sauce traditionally associated with Genoa in Italy, often made with basil, pine nuts, cheese and olive oil. This version takes a different route, using coriander leaves and cashews for a fresh, savoury sauce.

The combination works because the herbs bring a bright flavour, while the cashews and Parmesan add body. It comes together quickly in a food processor.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 5g protein, 4g carbs, 16g fat.

Most of the fat comes from the olive oil and cashews, while the cashews and Parmesan provide some protein. The small amount of carbohydrate comes mainly from the coriander, garlic and nuts; serve the pesto with vegetables or a measured portion of pasta to make a more balanced plate.

Choosing the ingredients

Coriander leaves: remove the stalks as directed, then use the leaves for the pesto’s fresh, herbal character.

Cashews: lightly roasted nuts add a rounded, gently toasted flavour. Let them cool before blending if they are still warm.

Parmesan: grated cheese blends readily and gives the pesto a savoury, salty note.

Getting the texture right

Start by blitzing the ingredients without the oil, then add the oil gradually while the processor runs. This gives you more control over how thick or loose the pesto becomes.

Stop blending when it reaches your preferred consistency. If you prefer a more textured pesto, use short pulses rather than running the processor continuously.

Taste and seasoning

Salt and pepper: season to taste at the end, as Parmesan already contributes saltiness. Start with a little, blend briefly, then taste before adding more.

Garlic: the recipe uses two cloves, giving the sauce a clear savoury bite alongside the coriander.

Ways to serve it

Pasta: toss the pesto through cooked pasta for a quick meal. A little pasta cooking water can help it coat the pasta evenly.

For a lighter meal, serve it as a dip with vegetable sticks or spoon it over bruschetta. It also works as a finishing sauce for roasted vegetables.

Make-ahead timing

The pesto takes about 10 minutes to prepare and does not need cooking. For the freshest flavour, blend it shortly before serving.

If making it ahead, store it in a covered container in the fridge and stir it before using.

Recipe notes & tips

• Remove the coriander stalks before adding the leaves to the processor.
• Add the olive oil gradually so you can stop when the texture suits you.
• Use grated Parmesan to help it blend smoothly.
• Taste before adding much salt, as the cheese is already savoury.
• Pulse the processor briefly if you want a less smooth texture.

Variations

• Citrus lift: add a little lemon zest for a brighter flavour.
• More heat: blend in a pinch of chilli flakes.
• Different nuts: replace the cashews with the same amount of roasted almonds.
• Extra herbs: blend in a small handful of parsley alongside the coriander.
• Dairy-free style: omit the Parmesan and season carefully to taste.

Common mistakes to avoid

• Adding the oil all at once: pour it in gradually so you can control the consistency.
• Over-blending: use short pulses if you want to keep some texture.
• Oversalting: taste first because Parmesan is already salty.
• Using warm cashews: let freshly roasted nuts cool before blending.
• Leaving stalks in: remove the coriander stalks as the recipe directs.

How to store

Keep the pesto in a covered container in the fridge and use within 3 days. Stir before serving; it is usually best served cold or at room temperature, so reheating is not necessary.

Frequently asked questions