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Coriander Pesto Recipe

Prep Time 6 mins
Total Time 6 mins
Cuisine Italian
Calories 50 kcal


  • 2 cups cilantro/coriander leaves – packed fairly tight
  • ¼ cup mint leaves – packed fairly tight
  • ½ cup roasted cashews salted or unsalted – if using salted you won't need extra salt
  • 2 garlic cloves crushed
  • juice of one large lemon
  • salt and pepper to taste
  • ¾ cup olive oil plus a little extra
  • 1/3 cup finely grated Parmesan cheese


  • Wash your coriander leaves carefully, removing any yellow or damaged leaves, and do the same for the mint – using leaves only and not the stalks.
  • Place the coriander and mint leaves in a food processor along with the crushed garlic, Parmesan, cashew nuts and lemon juice and start the motor. If you are living off grid and are not into electrical appliances then you can use a mortar and pestle to grind the pesto.
  • Pour in the olive oil in a slow steady stream, while the motor is running, until the pesto is finely chopped. If doing it by hand add a little olive oil at a time to your mortar while grinding.
  • Stop the motor and add salt and pepper to taste.
  • Place your pesto into the sterilized jars, using the extra olive oil to cover the top of the pesto so the leaves don’t get a chance to oxidize and go black, seal with the lid and place in the refrigerator.