Coriander and Cashew Nut Pesto

I simply adore this pesto recipe! It makes for such a great alternative to the basil and pine nut pesto’s we’re used to. I’ve been making this pesto with my mum for years now, and decided to put it on the blog after all the ooh’s and aah’s I received at the dinner table this past holiday from all my buddy’s trusty taste buds.

I mostly eat this pesto straight out of the jar with a spoon – it’s packed with healthy unsaturated fats and protein. However, if you’re not into that, it makes for a delicious accompaniment to quinoa dishes, salads, as a pasta sauce with some roasted veggies, or mounted onto thickly cut vegetable slices as a healthy, raw daytime snack.


When choosing your coriander leaves, make sure they are deep green in clour, this means that they are vibrant and fresh. They should be firm, crisp and free from yellow or brown spots. Coriander is a phytonutrient dense herb, and has been used traditionally in India for its anti inflammatory properties. Coriander has high levels of Vitamin K which has been linked to its anti inflammatory effects – Go Vitamin K!

Cashew nuts contain high levels of copper and magnesium. Copper is another mineral involved in Anti-oxidant defences, energy production, bones and blood vessels. Magnesium is a very important mineral which is vital for strong and healthy bones. Magnesium relaxes nerves and muscles too, which in turn can lower blood pressure and prevent muscle spasms.

Preparing Your Nuts:

The best way to eat seeds and nuts is to soak them overnight to initiate the sprouting purpose, which makes fats, proteins, and minerals more digestible. Then dry and eat raw, or roast and cook them. Light roasting reduces the effect of rancidity and cuts down on oiliness, making nuts and seeds easier to digest. Overheating, however, make the oils in nuts harmful to human health. People with sensitive digestion should follow simple food combining techniques – eat your nuts with green and non starchy vegetables.  Most nuts tonify the body and add weight and strength. They are rich sources of protein and fat and should be consumed in moderate amounts – The medicinal value of nuts is greatly increased if you chew them well! The best way to store your nuts is in dark containers or glass mason jars – Do not store nuts in plastic. Oil rich foods combine with plastics to form plasticides.



120 g coriander (cilantro)
The juice of 1 lemon
1 Cup cashews
3 garlic cloves
1/2 Cup olive oil
1/3 Cup Fresh Water
1 tsp. honey, raw
1 tsp. salt


Blend the cashews and the garlic together in a food processor
Add your coriander, olive oil, honey and lemon juice
Continue to blend on a high speed, and Voila!


My Cooks Tip for this recipe: Add extra water/olive oil to make this coriander into one helluvah salad dressing that can turn the most simple of salads into a taste sensation!!

Note: Once refrigerated, the pesto goes cold and hard, this is because it is not intensely oily (And in my opinion tastes even better the day after you’ve made it)!

With Love,
Romey x



romeyCoriander and Cashew Nut Pesto

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