3 bunches corianderleaves removed
1 bunch Thai basilleaves removed
150 grams cashewslightly toasted, roughly chopped
2 clove garlicchopped and lightly browned fresh parmesan grated
extra virgin olive oil
sea salt flakes
A good cashew and coriander 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 cashew and coriander (cilantro) pesto recipe, although not a traditional European one, is equally versatile to the classic basil and pine nut pesto. Use it on Asian rice dishes, a spoon full in your Laksa, toss it through your stir fry at the last minute or dollop a little on your pizza before you serve it.
How to Make Cashew and Coriander Pesto?
- 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.