Basil & Coriander Pesto – My Family Ties

Easy Pesto – Two Ways

Getting greens into our diets is really important to me, and I am always looking for ways to incorporate simple dishes into our family meals, that have plenty of taste. Usually I would make pesto with pine nuts, but the downside of this is that the pesto can turn rancid quite quickly, but by adding cashew nuts instead you can avoid this, which makes a really tasty substitute. 

These pesto recipes are so versatile, you can choose to add in the parmesan or not, you can substitute the spinach for rocket, and you can even substitute the coriander or basil for steamed kale or steamed broccoli.  I used Good Oil in both the pesto recipes, which is 100% natural, high in omega 3 and has half the saturated fat than olive oil. 

Once made, the pesto will keep for up to one week, just add a layer of oil on top of the pesto, cover and keep in the fridge. You can use it in so many ways, on toast and sandwiches, mixed into steamed vegetables, as a sauce for fresh pasta, with scrambled eggs (green eggs!) or simply with your fish or chicken.  My daughter’s like to use it as a butter substitute and quite often will have it as a snack when they get home from school.

The pesto’s are full of flavour and I’m happy to say both my girls love it when I make them and always know if I have some cashew nuts soaking that it’s pesto for dinner!


Coriander Pesto


Ingredients

  • 2 1/2 cups coriander leaves
  • 2 1/2 cups spinach leaves
  • 2 spring onions, peeled and roughly chopped
  • 4 – 5 tablespoons of Good Oil, (extra to cover when finished)
  • Juice of 1 lime
  • 35 – 45 g grated parmesan
  • 80 g cashew nuts, soaked in water for 3-4 hours
  • 1- 2 cloves garlic – peeled
  • Salt and pepper to taste

Instructions

  • Add all the ingredients to a food processor and pulse until smooth and creamy, adding more oil for personal taste, if you like it a bit thicker don’t add any and if you prefer a smoother consistency add a little oil at a time until you reach the desired result.
  • You can add the pesto to a container and top with some oil and then store in the fridge for up to a week.

Basil Pesto 


Ingredients

  • 2 1/2 cups basil leaves
  • 2 1/2 cups spinach leaves
  • 2 spring onions, peeled and roughly chopped
  • 4 – 5 tablespoons of Good Oil, (extra to cover when finished)
  • Juice of 1 lime
  • 35 – 45 g grated parmesan
  • 80 g cashew nuts, soaked in water for 3-4 hours
  • 1- 2 cloves garlic – peeled
  • Salt and pepper to taste
Instructions

  • Add all the ingredients to a food processor and pulse until smooth and creamy, adding more oil for personal taste, if you like it a bit thicker don’t add any and if you prefer a smoother consistency add a little oil at a time until you reach the desired result.
  • You can add the pesto to a container and top with some oil and then store in the fridge for up to a week.
To find out more about the Good Oil I used in the pesto recipes head over to the Good Oil website for all the information you need. 
Thank you for reading, I hope you have enjoyed these pesto recipes. If you like what you read, subscribe to my blog by adding your e-mail address to the box on the right.  You will be the first to hear of my updates.
My name in red 'Caroline"
I am linking this recipe up with Lucy form Super Golden Bakes and #cookblogshare
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9 Comments

  1. December 25, 2014 / 6:52 am

    This is awesome, Our family LOVE pesto. Going to be trying this very soon!!!

    • January 11, 2015 / 3:23 pm

      Thank you Simon, it's a really good and strong taste and the most impressive thing about it is that the whole family loves it! Let me know how you get on and if you prefer it with coriander or basil 🙂

  2. January 9, 2015 / 9:01 pm

    I love Pesto! Never made my own before though!

    Ashleigh

    • January 11, 2015 / 3:24 pm

      Me too Ashleigh , it's such an easy recipe, you will be amazed at it's simplicity and never go back to store bought again!

  3. January 14, 2015 / 1:42 pm

    I love pesto and this looks delicious. I love going and picking fresh basil out of the garden to cook with x #cookblogshare

    • January 14, 2015 / 2:49 pm

      Thank you so much, me too it tastes so fresh xx

  4. January 15, 2015 / 2:30 pm

    I really must try this. It's not something I've ever thought to do. It is so simple too. Thanks.

  5. January 19, 2015 / 9:58 am

    This looks so vibrant you can feel healthier just looking at it! Delicious. #CookBlogShare

  6. Layla Thomas
    June 23, 2015 / 9:49 am

    I've always bought mine but I think after reading this I'll have a go at making it myself.