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Coriander Pesto


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Ingredients

1 jar(s)

Coriander and chilli pesto

  • 1 bunch fresh coriander (leaves and half of stems)
  • 1 clove garlic, peeled
  • 1 small chilli, seeds removed, (optional) Choose any type of chilli/heat you like
  • 140 grams raw cashews
  • 1 tbsp apple cider vinegar
  • 150-200 grams olive oil, amount of olive oil depends on desired constistency of your pesto
  • 1 tsp himalayan or rock salt
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Recipe's preparation

    Coriander and Chilli Pesto
  1. 1. Place Garlic in mixing bowl and chop 3 sec/ speed 7. Scrape down sides of bowl.

    2. Add coriander, cashews, chilli, salt, vinegar and half of the olive oil. chop 8 sec/ speed 8. Scrape down the sides of  bowl. you will have a fairly thick and chunky pesto now.

    3. If a thinner or smoother pesto is required, turn on the blades speed 4/5 and slowly add the remaining olive oil till your desired thickness and consistency is achieved.

    4. Place in a jar/container and store in fridge for upto a month. Make sure your pesto is covered with a layer of olive oil and seal the jar/container so it is airtight.

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Accessories you need

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Tip

This pesto is delicious in so many ways:

* dip: vegies & biscuits

* as a side for your next Mexican feast

* as a base for salad dressings

*  to top pasta, rice or quinoa dishes

*  to top meat/fish,

* suitable for TM31 and TM5


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hello thank you for the recipe made this today The...

    Submitted by YveB on 23. June 2017 - 12:25.

    Hello, thank you for the recipe, made this today. The chilli does add a bit of heat, I didn't use apple cider vinegar but added lime zest and juice from one lime and left it thicker with only 100g oil. looking forward to using it this weekend with pork sliders

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  • Love how easy it's to make.

    Submitted by Maaike on 3. September 2016 - 14:20.

    Love how easy it's to make. Left out the chilli as we don't like eating them and got a very fresh sweet nutty pesto that is real jummy to eat. Loving it, thank you for sharing  tmrc_emoticons.) 

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  • A great way to use up the

    Submitted by jenray on 7. August 2016 - 12:24.

    tmrc_emoticons.) A great way to use up the rest of the bunch of coriander that I forgot about in the bottom of the fridge! Quick and easy and tasty. Thank you!

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  • (No subject)

    Submitted by leoniewierenga on 6. October 2015 - 07:12.

    tmrc_emoticons.)

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  • glad you enjoyed yes, great

    Submitted by leoniewierenga on 6. October 2015 - 07:12.

    glad you enjoyed tmrc_emoticons.) yes, great to change things to suit what's in the pantry!

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  • very easy, I made a number of

    Submitted by bebe50 on 5. October 2015 - 22:58.

    very easy, I made a number of alterations due to lack of pantry ingredients, so I used a few pine nuts and skipped the chiili.  It tastes yummy, and the excess has gone into the freezer for 'ron.

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  • Very delicious, thanks

    Submitted by kikis_kitchen on 5. October 2015 - 13:36.

    Very delicious, thanks Leonie!

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