Coriander pesto
Coriander pesto offers a fresh twist on traditional pesto, combining vibrant coriander leaves, garlic, creamy cashews, tangy parmesan, and briny olives. This versatile sauce is perfect for pastas, sandwiches, or as a dip.
Cook time 0 min
Prep time 15 min
Ingredients:
1 cup coriander leaves2 garlic cloves
1/3 cup cashew
1/3 cup grated parmesan cheese
1/2 cup olives
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.
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.
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.
Coriander pesto FAQ:
Coriander pesto can be prepared in about 10-15 minutes, including the time needed to wash the coriander and toast the cashews if desired.
You can substitute cashews with other nuts like pine nuts, walnuts, or almonds. For a nut-free version, consider using sunflower seeds or hemp seeds.
Store leftover coriander pesto in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in ice cube trays and then transfer the cubes to a freezer bag.
The pesto is ready when it reaches a smooth consistency. You may need to stop the blender or food processor occasionally to scrape down the sides to ensure an even blend.
While dried parsley can be used in a pinch, it will not provide the same vibrant flavor as fresh coriander. Use fresh herbs whenever possible for the best taste.
Cooking 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.
Nutrition Facts
12 ServingsCalories 45kcal
Protein 1.42g
Carbohydrates 2.39g
Fiber 0.33g
Sugar 0.22g
Fat 3.58g
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