Save to your scrapbook

    Coriander cashew pesto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Coriander cashew pesto

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes

    Serves: 2 - 3


    25g unsalted cashew nuts
    28g pack coriander, leaves and stems roughly chopped
    1 garlic clove, roughly chopped
    2 tbsp essential Waitrose olive oil
    1 unwaxed lime, zest and juice
    10g essential Waitrose parmigiano reggiano, finely grated, plus extra to serve 


    1. Toast the cashews in a dry frying pan for 5 minutes, until turning golden. Cool for a few minutes, then put in a small food processor with the coriander (save a few leaves to garnish) and garlic; pulse until well chopped.

    2. Pulse in 1½ tbsp oil, plus the lime zest and juice. Tip into a bowl, then stir in the parmesan and season.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars