Creamy Cashew, Basil and Coriander Pesto

Yum yum YUM! This creamy cashew, basil and coriander pesto is by far my favourite snack, favourite dip, favourite sauce, favourite spread….it really is just makes any meal taste amazing! I make this almost every weekend and keep it in an air tight container in my fridge. During the week I’ll add it to salads for lunch, mix it into zucchini noodles for dinner or simply just eat a few spoonfuls for a snack.

Traditional pesto is usually loaded full of parmesan cheese and quite a lot of oil. I find that you don’t actually need to add a lot of oil to make a delicious pesto, adding a little extra water seems to do the trick, while keeping the pesto a little lower in fat.

The cashew nuts provide the pesto with an amazing flavour, creaminess and a hint of sweetness as they are naturally quite sweet.

Cashews are also one of my favourite nuts because they tastes seriously amazing but also because of the health benefits and nutrients such as:

  • Monounsaturated heart healthy fats (similar to those found in olive oil)
  • Copper – a mineral that helps our body absorb iron, eliminates free radicals, and a key component in the production of melanin (skin and hair pignment).
  • Magnesium – important for bone health and regulates nerve and muscle tone. Mg plays a key role in keeping nerve and muscle cells relaxed and insufficient magnesium has been shown to contribute to high blood pressure.

Creamy Cashew, Basil and Coriander Pesto

Ingredients

  • 2 cups basil (loose packed)
  • 1 cup coriander (loose packed)
  • Juice of half a lemon
  • 1 garlic clove
  • 2 Tbsp olive oil
  • 1 teaspoon of apple cider vinegar
  • 4 Tbsp water
  • Salt to season
  • 1½ cup raw cashews

Instructions

  1. Wash the basil and coriander and shake excess water out. Pull the leaves off the stem and place into a blender or food processor.
  2. Add the lemon juice, garlic clove, olive oil, water and salt and pepper. Blend until smooth.
  3. Next add the cashew nuts to the blender. The amount of cashew nuts you add it up to you. Start with half a cup and blend, then slowly add more. I like this pesto to be thick and more like a spread which is the consistency you will achieve using 1 and half cups of cashews.
  4. Blend until you achieve your desired texture. If you want it to be a little chunky still then don't over blend it.

Serves: 10

If you do make this pesto, please share it with me as I LOVE seeing your creations. Message me on Facebook otherwise DM or tag me on Instagram @chloemoir_nutrition X