Cilantro and Cashew Pesto

Name: Cilantro and Cashew Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1 cup (250 ml)
Ingredients: 2 cups (70 g) cilantro leaves and stems, coarsely chopped; 1/2 cup (65 g) roasted cashews; 1/4 cup (20 g) unsweetened grated coconut, roasted; 1 garlic clove, peeled; 1/2 small bird’s eye chili pepper, seeded and thinly sliced, or more to taste (see note); 2 tbsp (30 ml) lime juice; 1/2 cup (125 ml) vegetable oil, plus more for storing

(1)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 10 min
Makes 1 cup (250 ml)
Freezes Yes

This pesto recipe is quick and easy to make, with cilantro, cashews, coconut and a touch of heat. It keeps well in both the fridge and freezer, and will be your ultimate ally for planning meals ahead of time and on busy weeknights. It can be enjoyed as a topping on cauliflower tacos or with salmon and marinated veggies.

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 cups (70 g) cilantro leaves and stems, coarsely chopped
- 1/2 cup (65 g) roasted cashews
- 1/4 cup (20 g) unsweetened grated coconut, roasted
- 1 garlic clove, peeled
- 1/2 small bird’s eye chili pepper, seeded and thinly sliced, or more to taste (see note)
- 2 tbsp (30 ml) lime juice
- 1/2 cup (125 ml) vegetable oil, plus more for storing

Preparation

- In a food processor, finely chop the cilantro, cashews, coconut, garlic and chili pepper with the lime juice. With the machine running, gradually drizzle in the oil and blend until the mixture is creamy but still slightly grainy. Using a spatula, scrape down the sides of the food processor as needed. Add more oil, as needed, until the desired texture is reached. Season with salt.
- Transfer the pesto to a jar or airtight container. Cover the surface with a thin layer of oil to prevent from oxidizing. The pesto will keep for 2 weeks in the refrigerator or for 6 months in the freezer.

Note from Ricardo

The bird’s eye chili pepper can be replaced with 1/2 tsp red pepper flakes, or more to taste.

This pesto is delicious in our Sheet-Pan Crispy Cauliflower Tacos and is included in the recipe for Salmon with Cilantro-Cashew Pesto and Marinated Vegetables.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

RICARDO Mini Food Processor

49.99 $

A must-have appliance in the kitchen, this Mini Food Processor helps you chop vegetables, fruit, cheese, nuts and more in no time. Compact and lightweight, this mini food processor is perfect for everyday use, yet powerful enough to tackle ambitious recipes. From quick chops to sauces and salad dressings, this versatile appliance is sure to impress.

Shop now