Cashew, coriander and mint pesto
A zesty Indian-style pesto with lime and toasted cashews
A bright green pesto of fresh coriander and mint, made creamy with toasted cashews and sharp with lime juice. Toss it through pasta, swirl it into rice or use it as a sandwich spread.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/5 doneStep 1: Toast 3 ⅞ oz cashew nuts in a dry frying pan over a medium-low heat for 4–5 minutes, stirring, until golden. Let them cool.
5 minStep 2: Blend 9 oz fresh coriander, ½ oz fresh mint leaves, the cashews, ¼ cup lime juice and ¾ tsp salt until smooth.
Step 3: With the motor running, pour in ½ cup extra virgin olive oil gradually until the pesto is the consistency you like.
Step 4: Toss through freshly cooked, drained pasta with a splash of the cooking water, or stir a spoonful into a bowl of vegetable soup or an omelette.
Step 5: Store it in a clean jar, covered with a thin film of olive oil, in the fridge for up to a week. For longer, spoon it into a sealable container and freeze; you can scrape out a single spoonful without thawing the lot.
Nutrition per serving
- Calories
- 215 kcal
- Protein
- 4 g
- Carbs
- 7 g
- Fat
- 20 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cashew, coriander and mint pesto take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cashew nuts?
- Almonds or peanuts, same amount.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
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