Cashew, Mint and Coriander Pesto

This pesto has a bit of a twist, using cashew nuts and mint and coriander instead of your traditional pine nuts and basil. It’s dairy-free (without the parmesan) too. Serve with fresh, crunchy vegetable sticks for a healthy snack, or spread on crostini.
Prep Time 5 minutes
Course Side Dish
Servings 6
Calories 253 kcal
Dairy Free, Diabetic, Gluten Free, Kid Friendly



  • 1 cup cashew nuts roasted unsalted
  • coriander cilantro 1 1/2 cups roughly chopped (leaves and stalks)
  • 3/4 cup mint leaves discard stalks
  • 2 cloves garlic small
  • 2 lemons juiced
  • 1/4 – 1/2 cup extra-virgin olive oil or flax seed oil
  • salt and freshly ground black pepper to taste

To serve

  • baby carrots cut in half lengthways
  • baby radishes cut in quarters
  • celery sticks
  • snow peas
  • green beans


  • Place cashew nuts, coriander, mint, garlic and lemon juice in a food processor and blitz until finely chopped and just combined.
  • Drizzle in the flax seed oil while the motor is running – you can make the pesto as chunky or smooth as you like. Add salt and pepper to taste.
  • Serve with fresh vegetable crudités (e.g. carrots, radishes, celery, snow peas, green beans etc).


This would also be a lovely accompaniment to grilled chicken or salmon with some simple veggies for a no-fuss dinner. Flax seed oil has an amazing amount of omega-3, and is one of my favourite oils to use raw in salads and pesto (you wouldn’t want to cook with it – the heat would destroy the omega-3 goodness!). For more information about my favourite oils and fats check out this blog post.