Wednesday, September 25, 2013

Coriander Cashew Pesto | Easy Pesto Recipes

I always have coriander in my pantry. I love to finish anything that I prepare with a sprinkle of finely chopped coriander leaves. It adds flavor to the dish and none of my Indian curries are complete without a final touch of freshly chopped coriander leaves. But its highly perishable just as they say "with the good comes the bad". There are ways to preserve them like placing them in a bottle with their stems dipped in water and then keeping the bottle in the fridge. But I am never that patient. I just clean the bunch, wrap them in a largish papertowel, in it goes into a plastic bag and then it gets dumped in the fridge. That is all I do. And by the end of the week, I will be left with half-wilted leaves.

As the huss is not a big fan of coriander any way, I had to resort to other ideas to feed him an excess of coriander. Be it thogayal or chutney, I knew that it would be a firm no and so I started browsing for recipes. I didn't have walnuts or pine nuts in hand. All I did have was a big bag of cashew nuts that I had brought from India. Also the big gallon of EVOO that the huss had bought thinking that it could be used as cooking oil had to be used and so making a coriander cashew pesto was the best option. We had it on cold cucumber sandwiches, we made pesto pasta and then we had it on these spinach cheddar muffins for our breakfast. It was good on everything.

Makes: 1/2 cup; Cooking time - 5 mins; Prepping time - 5 mins

~*What U Need*~
Coriander leaves - 1 cup
Garlic - 1
Cashew nuts - 1/8 cup
Mild cheddar cheese - 1/4 cup
Olive oil - 1/4 cup
Green chilli - 1
Salt, Pepper

How I Made it:
Toast the cashews. Place the coriander, garlic, cashew nuts, green chilli and chedaar in the blender and process till finely minced. With the blender on, gradually add the olive oil in a thin stream till combined and smooth. Season with salt and pepper. Transfer to an airtight container and pour some olive oil to cover the pesto surface.

Serve on sandwiches or toasts.

** My Notes:
** You could use parmesan instead of cheddar. The cheese taste was strong so next time I will try with parmesan.
** You can skip the green chilli
** You can use peanut oil also.

So thats it Folks...
With Love,

Signs off!!!

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  1. Very colorful and easy to prepare pesto. I too use coriander chutney very frequently.

  2. belive my pantry has bread i will try this

  3. Beautiful color and very nicely done Vimitha...

  4. Pesto looks so colourfull and healthy,

  5. Love that cute lil hands, aromatic and super nutty pesto..Loving it..

  6. wow very delicious pesto and a healthy one too !!

  7. thats creative, love the pesto, im too a dioe hard fan of corriander leaves, will try it next time.

  8. This comment has been removed by the author.

  9. so flavorful and delicious pesto...


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