+ Well Nourished | Coriander Pesto Recipe

Coriander and lime pesto

This pesto is the best I’ve ever made, so I just had to share the recipe.  I found myself with a lot of coriander in the garden and my lime tree heavy with fruit.  So here’s what I made… a very seasonal, extremely healthy coriander and lime pesto.

Whilst coriander pesto is a delicious, nutritious dip, also, think about it as an accompaniment to grilled or BBQ’d fish or chicken.  I also make Asian inspired omelettes and serve them with a dollop of this pesto.  Even a fried rice or a stir fry would taste better and offer more nutrition with this pesto on top.

But a word of warning.  This makes the shop bought stuff taste like baby food!

So what’s so good about it?
Well, let’s start with the amazing healing herb coriander (also called cilantro in some cultures and clinical research).  Coriander is a classic example of food as medicine.  It is extremely anti-inflammatory, anti-bacterial and also an amazing detoxifier and heavy metal chelator.  Medicinally, it is used frequently for arthritis, inflammatory digestive disorders and to bind and excrete heavy metals in the blood.  Needless to say, it is a very beneficial addition to any diet.

The cashew nuts and cheese add good fats and protein.  The lime juice, zest and also the garlic further support immune function.  So really, this pesto is just what the doctor ordered this winter.

Makes a small bowl

Ingredients

A large bunch of coriander
1 clove garlic, crushed
60gram (¼ cup) cashew nuts, toasted
30gram (2 tablespoons) of parmesan cheese, finely grated
Juice and zest of one fresh lime
20ml (1 tablespoon) of macadamia oil (increase if you are going to use it as a sauce)

Optional
A small red chilli

Method

  1. In a food processor grate the parmesan and set aside.
  2. Place the coriander and cashews in the processor and pulse until just chopped.
  3. Mix in the parmesan, lime juice and zest, garlic and macadamia oil (and optional chill) until combined and serve.

Variations (for the kids)
One of my blog readers recently shared how she got her children to eat leafy greens.  She makes pesto and not just the basil variety.  She also adds in kale, spinach or whatever else the market has on offer.  Spinach is very mild tasting, so you could easily add this to any type of pesto, without the kids noticing.

Tip
Seek out a really good, flavoursome coriander and fresh lime.  I’ve made coriander pesto in the past and it’s been good, but not this good.  Your farmers market will have the freshest, most seasonal produce for the most delicious and nutritious pesto.

Do you have any pesto combinations that you just love?  Please share them by commenting below.

 

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  • KezzaB

    Sounds yummo Georgia!! I just bought some more coriander seedlings for my herb patch today, so I know what I’ll be making with my first harvest!!

    • It is so good. As much as I love a good Basil Pesto, this is a real winter winner! G x

  • Jodie Ticehurst

    Nice timing Georgia! I’ve got coriander overflowing in the garden and was wondering what else to do with it. Can’t wait to try it. Would love a good mild curry recipe if you have one.

    • Love, love, love my curries. I’ve got just the one for you – really tasty, but no heat. I’ll post it in a week or two. G x

  • Hi G, I had some left over beetroot, made it into a relish using your food basis, doing it with onion, apple cider vinegar and rice syrup, let it cool, grabbed a large handful of coriander, macadamia nuts and a spoon full of labna put it through the thermomix finished with a squeeze of lime and delicious. I was going to put chilli in but I made your cheese and seed crackers, bit heavy with the hot cayenne pepper, this combo worked so well, absolute hit last night with dinner guests, I forgot to put in the dulse flakes…:( How did I go with this nutritionally, anything I should of added? Thx Jane

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  • Coriander is in abundance at the moment, looking forward to trying this recipe. Thanks Georgia

    • Yes it is. I’ve has had loads of positive feedback, the new ‘favourite’ pesto, so I’m sure you’ll love it. G x

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  • kelly seach

    Just wondering, for dairy free, would you just leave out the parmesan, or would you sub something?

    • Great question Kelly. I would sub ground macadamias with a little nutritional yeast (gives a nice parmesan like flavour) – or, yes you could omit altogether or slightly increase the cashews, enjoy, G x

      • kelly seach

        Thanks once again xxx

      • kelly seach

        I did it!!! This has our winter crop in it – lots of fennel, a little parsley, toasted cashews, orange juice and zest, a sprinkling of dried chili, nutritional yeast and salt – it is yum yum yum!!! Tastes like it has parmesan (better IMO). Going on the breakfast bread tomorrow 🙂 Thanks Georgia x

  • Kathryn

    This sounds fabulous, and I absolutely love ALL of the ingredients and my children LOVE dips with their carrot sticks, but unfortunately there is a child in my daughters class with severe nut allergies. I was just wondering if you could sub sunflower seeds or pepitas for the cashews, and what oil would be best to sub for the mac oil?

    • Hi Kathryn
      Yep it will definitely work nicely with toasted seeds and olive oil. Enjoy G x

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