RECIPE

Cashew, Mint and Coriander Pesto

Serves: 6
Prep: 5 minutes

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.

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.

Ingredients

Print Recipe

Pesto

  • cashew nuts 1 cup, roasted unsalted
  • coriander (cilantro) 1 1/2 cups roughly chopped (leaves and stalks)
  • mint leaves 3/4 cup (discard stalks)
  • garlic 2 small cloves
  • lemon juice of 2
  • extra-virgin olive oil or flax seed oil 1/4 - 1/2 cup
  • 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

Method

  1. Place cashew nuts, coriander, mint, garlic and lemon juice in a food processor and blitz until finely chopped and just combined.
  1. 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).
Nutritional Information Per Serving
Kilojoules
1072
Calories
253
Carbs
7.8 g
Sugar
4.2 g
Total Fat
22.1 g
Protein
6.4 g

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