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!
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.
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The most delicious flavour combination, my Coriander and lime pesto is a lovely change from the traditional basil variety.
- A large bunch of coriander
- 1 clove garlic, crushed (if not using a processor)
- 60 grams (¼ cup) cashew nuts, toasted
- 30 grams (2 tablespoons) parmesan cheese, finely grated
- Juice and zest one fresh lime
- 20 ml (1 tablespoon) of macadamia oil (increase if you are going to use it as a sauce)
- A small red chilli
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.
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.
Replace the cashews with the same amount of sunflower seeds.
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.
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.