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Coriander Pesto: Vibrant & Light Twist To Pesto That You Need To Try
I found some coriander in my fridge the other day and I didn’t know what to do with it. I usually use herbs to amp up my salads, wraps, and curries and was left with a bunch of coriander and basil and my first thought was to throw them into the bin because they lost a bit of their freshness. On the second thought, throwing herbs that can still be used didn’t really seem right, so I came up with the recipe for vegan Pesto recipe and didn’t regret it. It’s light, delicious, and epic!
Coriander Pesto Is Packed With Goodness From Plants
Pesto can sometimes feel heavy on your stomach, mostly because of a lot of oil and dairy in it. This vegan pesto recipe we will be making together is completely opposite to the typical pesto you know. Not only does coriander give this pesto a very nice, refreshing flavour, but it also fuels it with a lot of goodness. Don’t believe that coriander is very good for our health? Google it!
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Chef’s pro tip: if you are using coriander with roots, don’t throw them away. You can keep them in the freezer and use them when preparing delicious and nourishing Vegetarian Thai Red Curry.
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As for the rest of the ingredients, I’d say they are more or less typical pesto ingredients, but I do use some “special” ones like savoury yeast. It gives the cheesy flavour that in a typical pesto comes from parmesan. I also like to add just a bit of maple syrup for a subtle hint of sweetness, and when I feel like I want my Coriander Pesto to have a spicy kick, I add a green chili.
Check out the full recipe below and give it a try! It’s a great way to use leftover herbs and amp up your meals. You can use this pesto with corn chips, wraps, pasta, eggless omelette… Possibilities are almost endless.
Dairy-Free Gluten-Free Coriander Pesto Recipe!
Ingredients
- ⅓ cup Cashew Nuts
- A big bunch of Fresh Coriander, roughly chopped
- A small bunch of Fresh Basil, roughly chopped
- 1 Garlic Clove, smashed and peeled
- 1 tsp Savoury Yeast
- ½ tsp Maple Syrup
- ½ Lemon, juiced
- 2-3 Tbsp Olive Oil
- Water, as needed
- Salt and Black Pepper, to taste
- A pinch of #GRATEFULNESS
~METHOD~
- Add all the ingredients (except the olive oil and water) to your food processor and pulse.
- Pour in the oil while the processor is running. If the pesto seems to be too thick, add some water to reach the desired consistency.
- Transfer to a jar and store in the fridge.
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Makes: 150-200 mls jar
Prep time: 5 mins
Freezer-friendly: No
R, RSF, GF, DF, VEG, V
I really love this Coriander Pesto recipe and hope you will also find ways to include it in your diet. For those of you who got inspired to enrich your diets with herbs, check out my blog on how to use herbs in cooking with a couple of simple suggestions on how to make fresh herbs an irreplaceable part of your health plan.
As always, I’d love to hear from you, so subscribe to my YouTube channel and let’s keep in touch!
With love from my kitchen to yours,
Chef Cynthia Louise xx
