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Coriander & Cashew Pesto
4.9 from 207 votes

Coriander & Cashew Pesto

This coriander and cashew pesto blends fresh coriander and Thai basil leaves with toasted cashews, garlic, and olive oil to create a thick, herbaceous paste. Sesame oil adds a subtle nutty aroma, while sea salt and black pepper balance the flavors. The pesto has a creamy texture with a fresh herbal brightness, ideal for spreading or mixing into dishes requiring savory, green sauce.

Prep Time
15 mins
Total Time
15 mins
Servings: 1 pot
Cuisine: Italian

Ingredients

  • 3 bunches Coriander
  • 1 bunch Thai basil
  • 150 grams cashews
  • 2 clove garlic
  • extra virgin olive oil
  • sesame oil
  • sea salt flakes
  • black pepper in grinder

Instructions

    Cup of Yum
  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.

Notes