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Coriander & Lime Pesto

July 9, 2013 | After School Snacks, Dips, Sauces and Dressings, Savoury Snacks

Coriander 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 (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

Prep 10 minutes
Total 10 minutes
Serves: 1 cup
Coriander lime pesto
ADD TO FAVORITESADDED TO FAVORITES
4.71 from 24 votes
The most delicious flavour combination, my Coriander and lime pesto is a lovely change from the traditional basil variety. 

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
Prevent your screen from going dark

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

Share the goodness!

Category: After School Snacks, Dips, Sauces and Dressings, Savoury Snacks Tags: afterschoolsnack, cilantro, coconutfree, coriander, cornfree, dairyfree, dip, eggfree, garlicfree, glutenfree, grainfree, legumefree, lime, lowfructose, lowsugar, lunchbox, nutfree, onionfree, pesto, seafoodfree, sesamefree, snack, soyfree, thermomix, vegan, vegetarian, wheatfree, yeastfree

Reader Interactions

43 Comments

Post a comment
  1. 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!!

    July 9, 2013
    Reply
    • Georgia Harding says

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

      July 9, 2013
      Reply
  2. 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.

    July 12, 2013
    Reply
    • 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

      July 12, 2013
      Reply
  3. 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

    July 13, 2013
    Reply
  4. Caron says

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

    July 23, 2013
    Reply
    • 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

      July 23, 2013
      Reply
  5. kelly seach says

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

    August 11, 2014
    Reply
    • 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

      August 11, 2014
      Reply
      • kelly seach says

        Thanks once again xxx

        August 12, 2014
        Reply
        • Georgia Harding says

          Great Kelly, glad it worked out well,G x

          August 13, 2014
          Reply
      • 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

        August 12, 2014
        Reply
  6. 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?

    February 24, 2015
    Reply
    • Georgia Harding says

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

      February 24, 2015
      Reply
  7. 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….

    October 4, 2017
    Reply
  8. 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….

    October 4, 2017
    Reply
  9. 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….

    October 4, 2017
    Reply
    • 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

      October 4, 2017
      Reply
    • 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

      October 4, 2017
      Reply
  10. 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….

    October 4, 2017
    Reply
  11. Nevinka Groenewold says

    5 stars
    Absolutely delicious. Made dairy free . Hubby and Kids loved it.

    November 6, 2018
    Reply
    • Georgia Harding says

      Fabulous Nevinka, I love this flavour combo too! Thanks for your comment and for rating the recipe too, Georgia x

      November 7, 2018
      Reply
  12. 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.

    August 31, 2019
    Reply
    • 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

      September 2, 2019
      Reply
  13. malou says

    5 stars
    forgot to rate the recipe

    August 31, 2019
    Reply
    • Georgia Harding says

      Much appreciated G x

      September 2, 2019
      Reply
  14. Clare says

    5 stars
    This pesto tastes amazing… perfect for the weather warming up! Can’t believe I haven’t tried this one before. Thanks Georgia!

    October 3, 2019
    Reply
    • Georgia Harding says

      SO glad you loved it Clare and thanks for rating it 5 ?s G x

      October 7, 2019
      Reply
  15. Caroline says

    4 stars
    Really good!!! Googled this recipe as my coriander started to look pretty sad; I will definitely make it again!

    April 16, 2020
    Reply
    • Georgia Harding says

      So glad you enjoyed it and thanks for rating the recipe too Caroline G x

      April 20, 2020
      Reply
  16. Josie Grasso says

    5 stars
    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?

    May 16, 2020
    Reply
    • Georgia Harding says

      Perfect Josie. Yes, absolutely delicious with pasta or rice noodles G x

      May 18, 2020
      Reply
  17. 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!

    July 18, 2020
    Reply
    • Georgia Harding says

      Sounds amazing Jackie, thanks for the tip G x

      July 19, 2020
      Reply
  18. Maggie Gibson says

    5 stars
    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.

    August 23, 2020
    Reply
    • Georgia Harding says

      You’re so welcome, it is the best at the peak of lime/ coriander season G x

      August 24, 2020
      Reply
  19. Janelle says

    5 stars
    Love this. Froze in ice cube trays and add as needed to recipes!

    October 5, 2020
    Reply
    • Georgia Harding says

      So glad you love it Janelle, perfect that you’ve frozen it too G x

      October 6, 2020
      Reply
  20. Anna says

    5 stars
    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 🙂

    October 26, 2020
    Reply
    • 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

      October 27, 2020
      Reply
  21. Alison says

    5 stars
    Seriously this is the best pesto!
    If you prefer coriander to basil you will definitely love this!
    So easy too

    February 5, 2022
    Reply
    • Well Nourished Team says

      So glad you enjoyed the recipe Alison

      February 8, 2022
      Reply

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