CORIANDER AND CASHEW PESTO

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CORIANDER AND CASHEW PESTO

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Ingredients

3 bunches coriander leaves removed
1 bunch Thai basil leaves removed
150 grams cashews lightly toasted, roughly chopped
2 clove garlic chopped and lightly browned fresh parmesan grated
extra virgin olive oil
Sesame Oil
sea salt flakes
pepper grinder
Features:
  • Gluten Free
  • Medium

Ingredients

Directions

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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.

  1. Place the leaves of coriander and basil into your food processor.
  2. Chop leaves for about 10-20 seconds on high.
  3. Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
  4. 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.
  5. Once desired consistency is achieved add a few drops of sesame oil to taste.
  6. 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.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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