Coriander pesto
Delight your taste buds with this vibrant Coriander Pesto recipe! Made with fresh coriander leaves, garlic cloves, cashews, grated parmesan cheese, and rich olives, this flavorful pesto is perfect for pasta, salads, or as a zesty dip. Ready in minutes for a gourmet touch to any meal!
- 22 Mar 2025
- Cook time 0 min
- Prep time 15 min
- 12 Servings
- 5 Ingredients
Coriander pesto is a refreshing and flavorful twist on the traditional basil pesto. This version uses fresh coriander leaves combined with savory garlic, rich cashews, tangy parmesan cheese, and briny olives to create a versatile and delicious sauce perfect for pasta, sandwiches, or as a dip.
Ingredients:
Instructions:
- Rinse the coriander leaves thoroughly under cold water to remove any dirt. Pat them dry using paper towels or let them air dry.
- Peel the garlic cloves.
- For an enhanced flavor, you can toast the cashews. Heat a pan over medium heat and add the cashews. Stir frequently until they turn golden brown, about 3-5 minutes. Let them cool before using.
- In a food processor or blender, combine the coriander leaves, garlic cloves, toasted (or untoasted) cashews, grated Parmesan cheese, and olives.
- Blend the mixture until smooth. You may need to stop and scrape down the sides of the bowl occasionally to ensure everything is evenly blended.
- If the pesto is too thick, you can add a small amount of olive oil or water, a teaspoon at a time, until you reach your desired consistency.
- Taste the pesto and season with salt and pepper as needed.
- Transfer the coriander pesto to a serving bowl or an airtight container if you're storing it.
- This pesto is perfect for spreading on sandwiches, mixing into pasta, or using as a dip.
- Store any leftover pesto in an airtight container in the refrigerator for up to one week. You can also freeze it in ice cube trays for longer storage; once frozen, transfer the pesto cubes to a freezer bag.
Tips:
- Use fresh coriander leaves for the best flavor. Rinse and dry them thoroughly before using to ensure the pesto has the right consistency.
- Toast the cashews lightly before adding them to the food processor. This can enhance their flavor and add a slightly nutty depth to the pesto.
- If the pesto is too thick, you can thin it out by adding a small amount of olive oil or water little by little until you reach the desired consistency.
- Store any leftover pesto in an airtight container in the refrigerator. To keep it fresh for longer, cover the surface with a thin layer of olive oil before sealing the container.
- Feel free to experiment by adding other ingredients like chilli flakes for a bit of heat or a squeeze of lemon juice for a fresh, tangy note.
Coriander pesto offers a unique blend of flavors that will elevate a variety of dishes. By following the steps and tips provided, you can create a delicious and versatile sauce that can be used to enhance your meals with minimal effort.
| 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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