Coriander & Lime Pesto

This coriander lime 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 or salad dressing, you can 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!

Health benefits

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.

The most delicious flavour combination, my Coriander and lime pesto is a lovely change from the traditional basil variety.

Ingredients

The ingredients in this coriander pesto are only a short list. Choose a good bunch of fresh coriander (fresh cilantro) and a clove of garlic that suits the amount of garlic flavour you like – I always opt for a large clove! Toasted Cashew nuts give the texture for the pesto and parmesan cheese adds a taste of cheese and salt to the mix. Lime juice lifts the freshness of the pesto and the macadamia nut oil makes sure the coriander is nice and smooth to the taste. A red chilli is optional- depending on who will be eating this or what sort of dish you will use it with, include the chilli with or without seeds according to the heat you like.

How to make coriander lime pesto

This coriander lime pesto can be made a variety of ways according to what equipment you have in your kitchen. The simplest and quickest way is to use a food processor (or Thermomix) – grate the parmesan cheese together with the garlic and set this mixture aside in a medium sized mixing bowl. Then the fresh coriander and toasted cashews go into the food processor and are chopped small – not too small as you want the cashews to give texture. Tip this mixture in with the parmesan cheese and garlic, add the lime juice and zest and macadamia nut oil. Give this all a food stir with a spatula until combined! I always give mine a little taste to check the balance of flavours. Add more lime juice or a pinch of salt (or more parmesan) to adjust as needed.

If you don’t have a food processor or blender, then the next best way is the traditional way with a mortar and pestle (where the name ‘pesto’ comes from!). Use the mortar and pestle to crush the cashews, coriander and garlic then add to a mixing bowl with the grated parmesan, lime juice and zest and macadamia nut oil (or extra virgin olive oil), stirring well to combine.

Vary this coriander lime pesto to suit your dietary needs

Coriander or cilantro pesto lends itself to MANY variations. You can of course make this a basil pesto by substituting the fresh coriander for fresh basil. To make this dairy-free, the parmesan cheese can be omitted and a few good tablespoons of nutritional yeast flakes used with a pinch of salt instead. Using ground macadamia nuts can also be a way to mimic the texture of the parmesan cheese if desired.

If you need to avoid nuts, you can choose toasted sunflower seeds instead- they have a very similar texture to cashew nuts. If you’d like to just use a different nut, then pine nuts are a popular choice, as well as macadamia nuts or almonds.

If you’re out of limes, then lemon juice and zest can work too for the zesty finish!

Serving suggestions and how to store

This pesto is fantastic over pasta, stirred into quinoa, or used as a dressing for roasted veggies. I love it over eggs or with chicken or fish fro dinner. You can even use it as a spread for sandwiches or wraps.

Because this pesto is made from fresh ingredients without any additives, it will only last a few days in the fridge. I flatten out the surface of the pesto and drizzle over a little bit of olive oil to seal the top and slow down the discolouration. Make sure it is in an airtight container as well. Pesto can also be frozen and used through warm dishes such as pasta when thawed- either freeze in an airtight container or freeze in ice cube trays then transfer to a container when solid.

If you don’t like coriander – try this Basil Pesto.

Coriander and lime pesto

Prep 10 minutes minutes

Total 10 minutes minutes

Serves: 1 cup

This Coriander & Lime Pesto is a zesty twist on the classic pesto, packed with fresh herbs, citrus, and crunchy toasted cashews. It’s a quick and versatile sauce that can brighten up just about any dish, from salads to sandwiches, and everything in between.

Cook ModePrevent your screen from going dark

Ingredients

• 1 bunch/s fresh coriander leaves
• 1 clove/s garlic -crushed (if not using a processor)
• 60 g raw cashew nuts (¼ cup) toasted
• 30 g parmesan cheese (2 tablespoons) finely grated
• 1 lime/s juice and zest
• 20 ml macadamia nut oil (1 tablespoon) or olive oil

Optional

• 1 red chilli/s

Method

• In a food processor grate the parmesan and garlic and set aside. Thermomix 10 seconds, speed 6.
• Place the coriander and cashews in the processor and pulse until just chopped. Thermomix pulse 2-3 times or until chopped when you look through the lid.
• Mix in the parmesan, lime juice and zest and macadamia oil (and optional chill) until combined and serve. Thermomix 10 seconds reverse speed 3.

Store

• Drizzle with a little olive oil to seal it and prevent it discolouring.
• Store in an airtight container in the fridge.
• Can also be frozen in a airtight container or even in ice-cube trays (and then cubes put into an airtight container once frozen).

Variations

Dairy-free and vegan

Omit the parmesan. I'd suggest adding a couple of tablespoons of nutritional yeast for cheese flavour and even a handful of ground macadamia nuts to replace the parmesan, but that's optional too.

Nut-free

Replace the cashews with the same amount of sunflower seeds.

Different nut

I love this with macadamia nuts too. 

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.

Course: Appetizer

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