Coriander Pesto

This is possibly one of my most used recipes.

Both at my place and in the kitchens of those who I've met at my workshops and who follow my blog.

Their astonishment at just how simple it is never fails to make me smile.

Their smiles and enjoyment when eating it never, ever get old.

On average, pesto (and other dips + spreads) available in supermarkets, contain anywhere upwards of 10+ ingredients that are totally unhelpful to our bodies and minds.

Fillers, emulsifiers, additives, chemicals.

They also very often skimp on the good stuff.


First of all for longer shelf life, secondly because so many of us in society are accustomed to overly sugared, salted and processed food and lastly because it's cheaper for them to make and hence there's more margin in it.

So why not make your own?
Especially when it can literally be as quick as 5 minutes!

Coriander Pesto | Nadia Felsch

I'm often asked by people who've not yet tried this recipe, why I use the ingredients that I do and it's really simple.

They're readily available, inexpensive when compared to the traditional ingredients and being a vegan recipe, it will last longer in your fridge.

This recipe is insanely delicious and no doubt will fast become a house-favourite. It certainly is in ours!

Better still, there's countless gorgeous ways to use this pesto.

As part of an entertaining platter, mixed through pasta or noodle dishes, smeared on meat, bread and vegetables, included in or on salads and omlettes or even as a pizza base topping.

Use it everywhere.

And if you'd like a short video tutorial of the recipe, you can find that here.

Clean Entertaining Platter | Nadia Felsch

brown rice
Green Omlette | Nadia Felsch
Zucchini Pesto Pasta | Nadia Felsch
Lamb Pizza | Nadia Felsch

Life Changing Bread | Nadia Felsch


Coriander Pesto
Prep time
Total time
yield: 1+ cups
  • 1 cup raw cashews
  • 1 bunch fresh coriander (stems as well), washed and dried
  • 2 garlic cloves, crushed
  • 1⁄2 cup macadamia/olive oil
  • 1 teaspoon rock/sea salt
  1. Blend all ingredients together in a food processor
  2. Store in an airtight container in the fridge for up to 2 weeks
For a even more delicious taste, dry toast the cashews in a dry frypan on med-high heat for a few minutes.
Allow to cool and blend as per recipe.

This simple, delicious + nutritious recipe is part of my original eBook containing all the items and recipes that you need to create incredible and satisfying salads.

You can find it here.

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