Cilantro Parsley Cashew Pesto

My Favourite Pestos

Cilantro Parsley Cashew Pesto myfavouritepastime.com_2206I 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.

Cilantro Parsley Cashew Pesto myfavouritepastime.com_2237I 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

Cilantro Parsley Cashew Pesto myfavouritepastime.com_2828Please always remember to assemble all ingredients before you start

Cilantro Parsley Cashew Pesto myfavouritepastime.com_2829Place the cashew nuts, garlic, onion, parsley, cilantro, chilli flakes, salt, lemon juice and vinegar in the bowl of a food processor and pulse

Cilantro Parsley Cashew Pesto myfavouritepastime.com_2831until roughly chopped. Slowly pour in the olive oil and process until semi-smooth, about 10 seconds.

Cilantro Parsley Cashew Pesto myfavouritepastime.com_2207Transfer to a small bowl and set aside.

Cilantro Parsley Cashew Pesto myfavouritepastime.com_2236I 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
  • cup extra virgin olive oil

Instructions

  1. 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.
  2. Slowly pour in the olive oil and process until semi-smooth, about 10 seconds.
  3. Transfer to a small bowl and set aside.

Point to Note:

  1. This pesto can be used in sandwiches, for steak, with white rice, pasta. I have used it for with numerous foods!

myfavouritepastime.com

28 thoughts on “Cilantro Parsley Cashew Pesto

  1. 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 😉

    1. 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

  2. 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

    1. 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

  3. 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!

    1. 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

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