Coriander cilantro pesto recipe


cilantro pesto

This is a classic case of never raining but pouring. Usually I’m begging the farmers for coriander or resorting to grow my own, which in St. Lucia is a little challenging, then….there are forests of the stuff available and locally grown at the wholesale shop. So, typical me, I get all excited and buy way too much, get home and think OK what am I going to do with this lot? I know “cilantro pesto!!” Reason is, it freezes beautifully and is multi talented in its ability to improve many a meal. Not only that, it is so easy to make AND good for our temples.

Coriander cilantro pesto recipe

Makes roughly 1.5 cups

350g coriander (that’s a lot, 12 oz in fact)

150g (5 oz) raw cashews

2 cloves garlic pressed

100g (3 1/2 oz)  strong hard cheese (grated) like Parmesan or Romano etc.

8 tbsp olive oil

1 tsp salt

Voilà – Cilantro pesto!

cilantro pesto

Quick question…..have you got yourself a food processor yet? Good. So now all you need to do is put everything in there and blitz happily until it is uniform-ish.

I was so pleased with myself. Normally in the rush of the moment and the excitement of so much coriander, I just quickly make the pesto and put it into a container in the freezer, which then is a bit tricky when all I want is a spoonful or two. This time I was a bit more grown up and froze it in ice trays and then transferred it to freezer bags for the long haul.

frozen coriander pesto

I use Coriander / cilantro pesto for any number of enhancements. I slather it on a nice piece of fresh fish which I then grill or bake, use instead of basil pesto in Chicken Charlton stir into soups and sauces to richy-fy them, put on flatbreads, use as a pasta sauce, on top of fresh vegetables, and use wherever I would use Watercress pesto. Seriously this is a brilliant thing to have in the freezer.

I’ll tell you a little secret….if you use the basic concept of a pesto, the leaves, the nuts, the cheese, some olive oil and garlic and blitz them, you’ll end up with a delicious paste which is so versatile. Try! Let me know!

Coriander (cilantro) pesto




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  • Reply
    Nicky Dyer
    April 16, 2015 at 5:56 am

    Sounds lovely Germaine. Can you use pine nuts instead of cashews? Is it healthier to use cashews? Just wondering! Thanks for these recipes they are delicious and are opening my eyes to different options.

    • Reply
      April 16, 2015 at 12:01 pm

      Thanks so much Nicky. I think pine nuts are more expensive. You could use them though, or indeed almonds. Up to you to experiment and let us all know how it works out.

  • Reply
    sue ross
    April 16, 2015 at 8:32 am

    Your recipes are all interesting, healthy, and beautifully presented. Best of luck with the endeavour.

    • Reply
      April 16, 2015 at 12:00 pm

      Thanks so much Sue. Hope all is well in Brazil

  • Reply
    Pauline Frederick
    April 16, 2015 at 9:09 am

    Where is the wholesale shop please? Pauline x

    • Reply
      April 16, 2015 at 11:59 am

      I bought this coriander which was locally grown at Mega J’s Pauline.xx

      • Reply
        April 21, 2015 at 9:40 am

        I bought a huge bunch of cilantro at Mega J’s to make a crema for fish tacos and didn’t know what to do with all the leftover greens – then I remembered your post and voila! I made my first pesto! It’s delicious.

        • Reply
          April 24, 2015 at 2:12 am

          Yay Dags!!! Great to hear and thanks for letting me know.

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