Coriander cashew-nut pesto

This cashew nut-based pesto is a staple for your fridge to add instant flavour and life to pretty much anything. Mix it up with pasta, salads, or use as a condiment. And add chilli powder if you’re feeling particularly spicy.

Coriander or cilantro is packed with a list of vitamins and minerals longer than my right arm. The leaves contain Vitamin C & Vitamin K (as with all leafy greens) and it’s also a source of fibre, manganese, iron and magnesium.

But more importantly, it’s delicious, and I can’t get enough of it. Literally. Despite its versatility, its not used in in this country anywhere near as much as I’d like to see.


  • 80g coriander leaves
  • 2 cloves of garlic
  • 3 tbsps olive oil
  • Juice of 1 lime
  • 75g cashews soaked for 2 hours
  • 1/2 tsp of cayenne pepper
  • Optional: 1/2 tsp chilli powder


  • Whizz all the ingredients up in a blender

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