Coriander pesto
Experience a zesty twist on classic pesto with this Coriander Pesto recipe, featuring fresh coriander leaves, garlic cloves, cashews, grated parmesan cheese, and flavorful olives. Perfect for pasta, sandwiches, or as a dip!
- 05 Apr 2025
- Cook time 0 min
- Prep time 15 min
- 12 Servings
- 5 Ingredients
Coriander pesto is a vibrant and flavorful twist on the traditional pesto recipe. Perfect for pasta, sandwiches, or as a dip, this version combines the fresh, citrusy notes of coriander with the rich flavors of garlic, cashews, Parmesan cheese, and olives. Not only is it delicious, but it's also incredibly easy to make. Follow this simple recipe to elevate your dishes with a touch of herby goodness.
Ingredients:
Instructions:
- Coriander Leaves: Rinse the coriander leaves thoroughly under cold water to remove any dirt. Shake off excess water and slightly pat them dry with a paper towel.
- Garlic: Peel the garlic cloves.
- Olives: If you are using whole olives, make sure they are pitted.
- Place the coriander leaves, garlic cloves, cashews, grated Parmesan cheese, and olives into a food processor or blender.
3. Process Until Smooth:
- Pulse the mixture several times to break down the larger ingredients.
- After the initial pulsing, blend continuously for about 1-2 minutes until you reach a smooth consistency. If needed, stop occasionally to scrape down the sides of the processor to ensure all ingredients are evenly combined.
- Check the pesto’s consistency. If it’s too thick for your preference, you can add a small amount of olive oil or water to loosen it up. Add a teaspoon at a time and blend again until you achieve your desired consistency.
- Taste your coriander pesto to see if it needs any extra seasoning. Typically, Parmesan cheese and olives provide enough saltiness, but you can add a pinch of salt or pepper if necessary.
- Transfer the finished coriander pesto to a serving bowl or airtight container.
- Cover tightly and store in the refrigerator if not using immediately. The pesto can keep for up to a week when stored in an airtight container.
Tips:
- Ensure your coriander leaves are fresh for the best flavor.
- You can toast the cashews lightly before blending for an extra layer of flavor.
- Adjust the consistency of the pesto by adding more or less olive oil as needed.
- If you prefer a spicier pesto, consider adding a dash of chili flakes or a small piece of fresh chili.
- Store leftover pesto in an airtight container in the refrigerator. It can last up to a week.
Congratulations! You've just made a mouthwatering coriander pesto that can be used in a variety of dishes. Whether you choose to mix it into pasta, spread it on a sandwich, or simply use it as a dip, this versatile sauce is sure to impress. Enjoy your delicious creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 18 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 1.42g | 1% |
| Carbohydrates | |
| Carbohydrates 2.39g | 1% |
| Fiber 0.33g | 1% |
| Sugar 0.22g | 0% |
| Fat | |
| Fat 3.58g | 4% |
| Saturated 0.94g | 3% |
| Cholesterol 1.91mg | - |
| Vitamins | |
| Vitamin A 11ug | 1% |
| Choline 4.09mg | 1% |
| Vitamin B1 0.01mg | 1% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.08mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 3.77ug | 1% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 0.47mg | 1% |
| Vitamin E 0.24mg | 2% |
| Vitamin K 5ug | 5% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 36mg | 1% |
| Selenium, Se 1.40ug | 3% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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