Cilantro Pesto with Cashew Nuts

As massive Tex-Mex fans, you know that we loooooove us some fresh cilantro. I mean, the love is so strong that I could totally pop a few fresh leafs on pretty much anything I eat. Anything.

On the other hand, also being a lover of the more famous “Basil Pesto“, we decided to do our own version of it’s cheaper, and arguably more delicious, cousin Cilantro Pesto.

As I’ve mentioned in a previous post, we’ve been on a “homemade” kicker lately. We even made our last batch of ketchup. (Which, to be honest, tastes a little funky – so some adjustments will be made next time around. Eeek.)

In the height of our homemade obsession, we also cultivated a sourdough starter with organic stone ground flour and yes, yes, I know. It’s not quuuite Chirpy approved, but we were craving bread. Plain and simple. It happens to all of us. And of course, apart from the craving, I’ve always been more than a little interested in baking bread the old fashioned way as a special treat every now and then.

So, fresh bread in the oven, we decided a little pesto was in order. After a bit of rummaging in the fridge and pantry we realized that we had all the ingredients for Cilantro Pesto? Does that exist? Yes! Well, okaaay, okay. Was worth a shot, right?

We blitz it together and once our bread was ready to be sliced and gobbled up, we pretty much fell in love at first bite.

Since that day, we have made many batches of Cilantro Pesto and have used it in a multitude of ways. And because it’s so much cheaper to make than Basil Pesto, we can easy make HUGE batches in a single go and really go to town on it.

It’s probably one of our very favourite “condiments” right now, and we have some in the fridge most days.

We also have a few other homemade “condiments” that might pique your interest:

1. Homemade Chimichurri 
2. Real Restaurant Style Salsa
3. Mango Remoulade

Pin It! Cilantro Pesto with Cashew Nuts

Cilantro Pesto with Cashew Nuts

This easy Cilantro Pesto recipe is made with cashew nuts! So many delicious uses for this yummy pesto! Only 5 simple ingredients. 10 Minutes. Gluten-Free. Low-Carb. Keto.

5 from 1 vote

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Course: Condiment

Cuisine: American, Italian

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12

Calories: 181kcal

Author: Roche Woodworth

Ingredients

• 2 bunches fresh cilantro (approximately 60g/2oz)
• 6 garlic cloves
• 3.5 oz raw cashew nuts (100g)
• 1/3 cup shredded parmesan cheese
• 3/4 cup avocado oil
• to taste salt and pepper

Instructions

• Add all the ingredients to your blender.
• Use the pulse button to mix everything roughly and then blend on low speed while slowly adding the oil.

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Tips and Tricks:

1. You can also use roasted cashew nuts, but add less salt if the nuts are salted as well.

Nutrition

Calories: 181kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 44mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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