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(Vegan) Coriander Pesto
Here's how you can use this pesto (or any pesto!):🌿 Stir into cooked rice, pasta, white beans or risotto🌿 Enjoy on toast with some guacamole🌿 Top tacos and burritos🌿 Toss roasted veggies in it🌿 Add to sandwiches and soups🌿 Use as a pizza sauce🌿 Brush it on grilled corn🌿 Make pesto hummus🌿 Mash into potatoes or use as a baked potato topping🌿 Add to grain/buddha bowlsThe possibilities are almost endless!
Ingredients
- 1/3 cup cashew nuts
- 1 bunch coriander (~50 grams)
- 1 large garlic clove
- 1/4 cup cold-pressed rapeseed oil (or EVOO)
- juice of half a lime
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 tsp red chilli flakes (optional)
Instructions
- Dry toast the cashew nuts in a small frying pan for a few minutes until they start to lightly brown and smell fragrant. Then leave them to cool while you prepare the rest of the ingredients.
- Wash and roughly chop the coriander, and peel the garlic clove.
- Add all ingredients to a food processor or immersion blender cup and blitz until smooth.
- Taste for seasoning and add more if desired.
- Store in the fridge in an airtight container for up to five days.
Notes
You could add nutritional yeast or parmesan/vegan hard 'cheese' but I think this coriander pesto tastes better without it. However, this recipe can be adapted to use any fresh herb, leafy green or even legumes (like green peas or edamame), and any nuts, so depending on your flavour combination, you might want to cheese it up.
