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 (also called cilantro) 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!
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Coriander and lime pesto
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)
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.
KezzaB says
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!!
Georgia Harding says
It is so good. As much as I love a good Basil Pesto, this is a real winter winner! G x
Jodie Ticehurst says
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.
Georgia Harding says
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
Jane says
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
Caron says
Coriander is in abundance at the moment, looking forward to trying this recipe. Thanks Georgia
Georgia Harding says
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
kelly seach says
Just wondering, for dairy free, would you just leave out the parmesan, or would you sub something?
Georgia Harding says
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 says
Thanks once again xxx
Georgia Harding says
Great Kelly, glad it worked out well,G x
kelly seach says
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 says
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?
Georgia Harding says
Hi Kathryn
Yep it will definitely work nicely with toasted seeds and olive oil. Enjoy G x
Juan De Ramos says
Hello Georgia, any idea how will this recipe go as frozen balls for use later in the year? I’ve had success with parsley basil etc….
Juan De Ramos says
Hello Georgia, any idea how will this recipe go as frozen balls for use later in the year? I’ve had success with parsley basil etc….
Juan De Ramos says
Hello Georgia, any idea how will this recipe go as frozen balls for use later in the year? I’ve had success with parsley basil etc….
Georgia Harding says
I haven’t tried it myself with this exact recipe but with other pestos, I’ve just drizzled with a little olive oil to prevent the greens oxidising before freezing and this works well G x
Georgia Harding says
I haven’t tried it myself with this exact recipe but with other pestos, I’ve just drizzled with a little olive oil to prevent the greens oxidising before freezing and this works well G x
Juan De Ramos says
Hello Georgia, any idea how will this recipe go as frozen balls for use later in the year? I’ve had success with parsley basil etc….
Nevinka Groenewold says
Absolutely delicious. Made dairy free . Hubby and Kids loved it.
Georgia Harding says
Fabulous Nevinka, I love this flavour combo too! Thanks for your comment and for rating the recipe too, Georgia x
malou says
I grow my own and always have a surplus which I turn into this stuff Pesto! It’s so tasty and delicious and with nutritionally yeast is absolutely fantastic. I freeze mine in jars (topped with olive oil to stop the oxidisation). I still have some frozen since last year. So will need to get along and eat all that as I have the new season to process. I use coriander in all my soups as it imparts a totally different taste. Nice to see others like it as much as I do. Thanks for this recipe.
Georgia Harding says
So glad you love it too Malou, it’s one of my all time favourite ways to eat coriander. And such a great idea to freeze it for when it goes out of season, must do the same. Thanks for your feedback, love it G x
malou says
forgot to rate the recipe
Georgia Harding says
Much appreciated G x
Clare says
This pesto tastes amazing… perfect for the weather warming up! Can’t believe I haven’t tried this one before. Thanks Georgia!
Georgia Harding says
SO glad you loved it Clare and thanks for rating it 5 ?s G x
Caroline says
Really good!!! Googled this recipe as my coriander started to look pretty sad; I will definitely make it again!
Georgia Harding says
So glad you enjoyed it and thanks for rating the recipe too Caroline G x
Josie Grasso says
I’m definitely going to make this as we have an abundance of coriander growing in the garden. Can it be used as basil pesto on pasta?
Georgia Harding says
Perfect Josie. Yes, absolutely delicious with pasta or rice noodles G x
Jackie says
Try making nettle pesto. I sometimes get nettles from my veg box but I also recently saw them growing wild in the Turon Gates estate NSW. This is such a delicious pesto. Just google a recipe. I’ve also used radish leaves in pesto too. Delicious!
Georgia Harding says
Sounds amazing Jackie, thanks for the tip G x
Maggie Gibson says
Such a great recipe. Middle of winter here and I’ve had abundant coriander and limes. Easily a 5 rating which I have given it. thanks for sharing it with us.
Georgia Harding says
You’re so welcome, it is the best at the peak of lime/ coriander season G x
Janelle says
Love this. Froze in ice cube trays and add as needed to recipes!
Georgia Harding says
So glad you love it Janelle, perfect that you’ve frozen it too G x
Anna says
Thank you for such a simple and delicious recipe! I bought far too much coriander, so this was the perfect way to use it up. We served it with roasted cherry tomatoes over tagliatelle, which worked a treat 🙂
Georgia Harding says
Ah great, so glad you loved it Anna, its a personal fave. I love the sound of the meal you created too, such a great flavour combo G x
Alison says
Seriously this is the best pesto!
If you prefer coriander to basil you will definitely love this!
So easy too
Well Nourished Team says
So glad you enjoyed the recipe Alison