I first made this coriander pesto recipe out of necessity. With an abundance of cilantro (or fresh coriander, depending on what you call it at home) sitting in the fridge and no clear plan. I needed to get creative. Rather than let it go to waste, I took inspiration from a traditional basil pesto and gave it a twist using simple ingredients I had on hand. The result was so vibrant, fresh, and versatile that it quickly became a weekly staple in our house.
If you’re looking for a flavorful, nutrient-rich way to use up leftover herbs, this coriander pesto recipe is a great option. It’s perfect for busy families who want to serve quick, nourishing meals without relying on store-bought sauces. From school lunch wraps to last-minute pasta dinners, it’s a lifesaver—made entirely from whole, fresh ingredients.
Unlike traditional pesto recipes that rely on fresh basil and pine nuts. This version celebrates fresh coriander (also known as fresh cilantro) and creamy cashew nuts. These two ingredients are budget-friendly, easy to find, and packed with nutritional benefits like antioxidants and fatty acids.
Coriander, in particular, has been linked to anti-inflammatory, digestive, and cholesterol-lowering benefits due to its antioxidant content and essential oils. A peer-reviewed study published in the Journal of Food Science and Technology highlights coriander’s potential to support cardiovascular and digestive health.
They also blend into a lovely creamy texture. Especially when combined with a cup of olive oil and sharp Parmesan cheese.
The punchy flavours come together with the help of a good clove of garlic and a pinch of salt. Creating a rich pesto sauce that’s more than just a pasta topping. This homemade pesto makes a delicious sandwich spread, a shortcut salad dressing, or even a pizza base in place of tomato sauce. And best of all, it’s free from preservatives and additives—so you know exactly what’s in every spoonful.
When preparing this cilantro pesto recipe, a few small techniques can make a big difference in taste and texture:
This coriander pesto recipe is a fun one to make with the kids. Younger children can help pick the leaves off the fresh herbs (a great sensory activity), scoop out the simple ingredients, or press the button on the blender. For older kids, let them try variations—maybe a version using pumpkin seeds or extra lemon juice. Cooking together like this is a great way to spark curiosity in the kitchen and get them excited about healthy eating.
Simple ingredients
Wash and dry the coriander
Blending the pesto
Final consistency
Storage tip
Once your coriander pesto recipe is blended to perfection, store it in an airtight container in the fridge for up to 5 days. To extend its shelf life and keep the colour bright, pour a thin layer of olive oil over the top before sealing. For longer storage, portion it into a freezer-safe container or ice cube trays. Frozen pesto cubes are perfect for tossing into hot pasta, soups, or rice dishes.
This homemade pesto is incredibly versatile. It doubles as a quick pizza sauce, a dip for veggies, a marinade base, or a go-to salad dressing booster. And because it’s made with simple ingredients and free from artificial nasties. This pesto makes a wholesome addition to any family meal plan.
Even though I still enjoy a good classic pesto from time to time. This version, made with fresh coriander and cashew nuts, has become one of my favourite herb combinations. It's a fresh, healthy spin on a traditional favourite—and a true staple in our home.
This coriander pesto recipe is a flavorful, family-friendly alternative to traditional basil pesto. Made with fresh coriander (cilantro), cashew nuts, Parmesan cheese, and garlic, it blends into a creamy, nutrient-rich sauce that’s perfect for tossing through pasta, spreading on sandwiches, or using as a salad dressing. It’s easy to make, budget-friendly, and packed with healthy fats and fresh herbs.
Wash and prep the coriander: Rinse the bunch thoroughly under cold water and pat dry with a tea towel or use a salad spinner. Roughly chop it, including the stems—they add great flavour.
Toast the cashews (optional): For a deeper, nuttier taste, lightly toast the cashews in a dry pan over medium heat for 2–3 minutes until golden. Let them cool slightly.
Blend ingredients: In a food processor or high-speed blender, combine the coriander, cashews, garlic, Parmesan cheese, and salt. Pulse a few times to break everything down.
Add olive oil: While blending, slowly drizzle in the olive oil until the mixture becomes a smooth, spreadable pesto. You can add a bit more oil or a splash of water if it’s too thick.
Add lemon juice (optional): Stir in the lemon juice for added brightness and to help preserve the vibrant green color.
Taste and adjust: Taste your pesto and adjust seasoning—add more salt, garlic, or lemon juice as needed.
Store: Transfer to a clean jar and store in the fridge for up to 5 days. Pour a thin layer of olive oil on top to keep it fresh, or freeze in portions for longer storage.
