My Favourite Pestos
I constantly use cilantro (coriander) and parsley in my cooking. The only problem is I never finish them on time, so I always have a bunch or two lurking in the veggie compartment in the fridge. This pesto is a good way of making use of left over cilantro and parsley. I usually keep the pesto in little containers in the freezer for later use.
I have used this pesto in everything I eat from sandwiches, to steamed rice or pasta, to grilled steak, salads and omelets. I have loved it every time. The addition of raw cashew nuts greatly enhances the flavour. Please don’t substitute the cashew nuts. I hope you’re enjoying your weekend. Mine is full of football. The Netherlands-Brazil match today, and the finals, tomorrow. Have a lovely weekend!
- Ingredients
- ¼ cup raw cashew nuts
- 2 cloves garlic chopped
- ½ small red onion finely chopped
- 1 cup loosely packed parsley
- 1 cup loosely packed cilantro
- ½ teaspoon dried chilli flakes
- 1 teaspoon kosher salt or to taste
- 2 tablespoons lemon juice
- 2 teaspoons white wine vinegar
- ⅓ cup extra virgin olive oil
Please always remember to assemble all ingredients before you start
Place the cashew nuts, garlic, onion, parsley, cilantro, chilli flakes, salt, lemon juice and vinegar in the bowl of a food processor and pulse
until roughly chopped. Slowly pour in the olive oil and process until semi-smooth, about 10 seconds.
Transfer to a small bowl and set aside.
I have used this pesto in almost everything i eat from Sandwiches, to grilled steak, to steamed rice to pasta and every time, I used it, I loved it!
Cilantro Parsley Cashew Pesto
Preparation time: 30 minutes; Makes: 120mls (½ cup)
Ingredients
- ¼ cup raw cashew nuts
- 2 cloves garlic chopped
- ½ small red onion finely chopped
- 1 cup loosely packed parsley
- 1 cup loosely packed cilantro
- ½ teaspoon dried chilli flakes
- 1 teaspoon kosher salt or to taste
- 2 tablespoons lemon juice
- 2 teaspoons white wine vinegar
- ⅓ cup extra virgin olive oil
Instructions
- Place the cashew nuts, garlic, onion, parsley, cilantro, chilli flakes, salt, lemon juice and vinegar in the bowl of a food processor and pulse until roughly chopped.
- Slowly pour in the olive oil and process until semi-smooth, about 10 seconds.
- Transfer to a small bowl and set aside.
Point to Note:
- This pesto can be used in sandwiches, for steak, with white rice, pasta. I have used it for with numerous foods!
myfavouritepastime.com
My Favourite Pastime 
I hope you loved it. Thanks for making use of the recipe. Have a great weekend.
Liz
I love all kinds of pesto. It seems the possibilities are endless!
Yes the possibilities are endless. This one tastes really good. Best wishes!
Liz
Great idea! Don’t you think that using onions things spoil more quickly? I don’t use onions (like ever) but a friend of mine told me so 😉
I really don’t know because we love this so much, we rarely have left overs. And it adds an excellent flavour to the pesto (red onion). I also use red onions in salsa and guacamole. I find it okay so far. You’ve given me something to think about!
Liz
I find this version of pesto extremely appealing! I love the scent of coriander; I use it a lot, when I make burger patties, sauces, meatballs…
I’m up for every suggestion you mention to use this pesto ❤ !
Enjoy your Sunday to the fullest! Un beso
Ha ha I’m enjoying my Sunday for sure, and to the fullest. I’ve woken up early the birds are singing and we have some little rain and the house is quiet coz my kids are asleep. I hope you’re totally enjoying your Sunday too!
Liz
This one I have to try!
Happy Trying
Liz
Like cashew cilantro and parsley in pesto
Thank you
Liz
Liz…How are you?
You have a wonderful food blog so…I’m sending you….
A foodie invitation…Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂
https://m.facebook.com/groups/1433687623575418?ref=m_notif¬if_t=group_activity
Regards D
Oh what a wonderful Idea. I shall visit and see what it looks like. Thanks a million!
Liz
This link says I must log in first. Why? I am not able to just view the page? without loging in?
Liz
You have to be on Facebook
I only have a page not an account. Will see if it works. Thanks!
Liz
That’s great..I hope it works!
Will give you a feedback!
Liz
Almost simultaneously I posted a cashew chicken recipe… with a ton of cilantro! So similar to your pesto- so so good!!
Oh I have to see it straightaway. I love cashew and cilantro. The pesto, it was fabulous!
Liz
Sounds really useful.
thanks!
Liz
: )
Two very original pesto recipes!
Also we are going to follow the semi-final and the final of Football Word Cup this week end.
Thank you, Silva. I love watching football…have a great weekend!
Liz
I love pesto. This sounds a nice variation. You are so smart about keeping little containers of it in the freezer! I sometimes worry about it separating and tasting off. I bet this recipe would be good with fish? I can almost taste it. I do have to ask about the “oops” on the lemon juice addition. Made me giggle! Enjoy the game, it’s all in the play!
Hi Sandy,
Ha ha I’ve promptly removed the oops…I forgot to include lemon juice in the pictorial display of ingredients…
Oh yes this can go well with fish too. And by the way it never separates. You just need to bring it to room temperature. But frankly speaking only one little container has seen the insides of the freezer because we literally eat the pesto. We never really have to freeze…have a lovely weekend!
Liz