Coriander Cashew Pesto
Craving something fresh and vibrant? This Coriander Cashew Pesto is bursting with flavor and perfect for any meal. With a delightful blend of herbs and nuts, it's easy to whip up and enhances everything from pasta to sandwiches. Try it tonight!
Equipment
- Chef's Knife
- Food Processor
Ingredients
- 3 bunches Coriander
- 1 bunch Thai basil
- 150 grams Cashews
- 2 cloves Garlic
- Extra virgin olive oil
- Sesame oil
- Sea salt flakes
- Pepper grinder
Instructions
- Begin by placing the leaves of coriander and Thai basil into your food processor. Make sure to wash the herbs thoroughly beforehand to remove any dirt.
- Chop the leaves for about 10 to 20 seconds on high. Watch as they turn into a beautiful green paste, releasing their fresh aroma.
- Next, stop the processor and add the cashews and garlic. The cashews should be unsalted and raw for the best flavor.
- Add a pinch of sea salt and a few cracks from your pepper grinder. This is where the flavors begin to meld together.
- Process all the ingredients together on high while slowly adding a stream of extra virgin olive oil. It helps in achieving a creamy consistency. I usually prefer a thicker pesto, but you can adjust the amount of oil based on your preference.
- Continue blending until everything is combined, and the texture is smooth but still a bit chunky.
- Once you’re satisfied with the consistency, drizzle in a few drops of sesame oil and blend for a few more seconds. This adds a delightful nutty flavor.
- If you’re not using the pesto right away, transfer it to an airtight container. Pour a thin layer of olive oil over the top to help preserve its vibrant color and fresh taste.
- Store in the refrigerator for up to a week, or freeze for longer storage. Just scoop out what you need when you’re ready to use it!
Notes
Whenever you're storing your Coriander Cashew Pesto, ensure you cover it with a thin layer of olive oil to prevent oxidation and keep it fresh.