Coriander pesto

Name: Coriander pesto
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups fresh coriander leaves, coarsely chopped; 2 garlic cloves, finely chopped; 1/4 cup (45g) toasted cashew nuts; 1/3 cup (35g) finely grated parmesan; 1/2 cup (125ml) light olive or peanut oil, plus extra; Salt, to season

4.7

(6)

www.taste.com.au

Your recipes

Prep Time: 15 minutes

Total: 15 minutes

Author : Sarah Hobbs

european italian sauce

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups fresh coriander leaves, coarsely chopped2 garlic cloves, finely chopped1/4 cup (45 grams) toasted cashew nuts1/3 cup (35 grams) finely grated parmesan1/2 cup (125 milliliters) light olive or peanut oil, plus extraSalt, to season

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).

Step 2

With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.

Step 3

Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).