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Cilantro and Cashews Pesto and Farfalle with Mushrooms

Cilantro and Cashews Pesto and Farfalle with Mushrooms

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Fresh cilantro,  (Coriandrum sativum), known as coriander in Europe, is a herb which either you love or hate.  Growing up in Cyprus, we used to eat it in salads, so I love it!
Although this herb was known in ancient Greece, modern Greeks seems to hate it and you never find it in supermarkets.
When I went to Cyprus last month I brought with me two bunches of fresh coriander (cilantro) and the bunches in Cyprus are really big.
I used it in salads, I used it in other recipes but still I had too much and as the days passed I didn’t want to see it being wasted, so while it was still fresh I made this pesto using cashews.
cilantro or coriander image
To be frank I don’t like pine nuts very much and I’ve used almonds, walnuts and pecans in pestos before, so this time  I decided to use cashews instead and was not disappointed.  I think this is the pesto I like the most, after mint pesto.

Coriander (cilantro) Pesto with Cashews

Preparation time: 10 minutes


  • 1 ½ cups coriander leaves, stems cut
  • 1 – 2 garlic cloves, peeled
  • ¼ cup cashews or other nuts
  • ¼ cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • ½ cup grated graviera or halloumi (or other cheese)
  • Salt and freshly grated black pepper


  1. Put the cashews, garlic and a few tablespoons of olive oil and pulse.
  2. Add the cilantro leaves and pulse adding a few tablespoons of olive oil each time and keep pulsing until you get the right consistency. Season with salt and freshly ground pepper.
  3. Add cheese and mix.


collage farfalle with cilantro preparation image

Farfalle with mushrooms, Coriander Pesto and cashews 

Preparation time: 5 minutes

Cooking time:   20 minutes

Serves:  2


  • 250 grams farfalle
  • 2 tbsp olive oil
  • 4 button mushrooms, sliced
  • 1 clove garlic, finely chopped
  • 1 sprig fresh oregano, finely chopped
  • 1 sprig fresh rosemary, finely chopped
  • 1 sprig fresh thyme, finely chopped
  • A handful cashews, chopped
  • 1 tsp salt
  • Freshly grated black pepper
  • 3 – 4 tbsp cilantro pesto


  1. Boil pasta al dente, according to package instructions.
  2. Heat olive oil and sauté garlic and just before it becomes to brown add the mushrooms and the fresh herbs and sauté for a few minutes.
  3. Add cashews and sauté for a couple of minutes.
  4. Drain pasta and add, as well as pesto and mix.
  5. Season with salt and freshly ground pepper.
  6. Serve while it is still hot.

This is my submission to Poornima, who is hosting this months event Let’s Go Nuts, Cashews, created by Aquadaze.


coriander pesto image

Kopiaste and Kai Orexi!

signature Ivy

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Friday 27th of August 2010

Wonderful, just wonderful :) Another variation of pesto. Thanks for this one! My recent post Tortellini al Forno


Monday 20th of April 2009

Such an interesting take on pesto. Other people hate cilantro.. I love it!


Tuesday 14th of April 2009

The cashews sound like a wonderful substitute in a pesto and the coriander just screams Cyprus!


Saturday 11th of April 2009

I didn't know you could make pesto with cashews. My daughter and I love pasta and with cashews and cilantro available here in abundance, I shall try this out, Ivy.

Divya Vikram

Friday 10th of April 2009

Love the addition of mushrooms. Will try this recipe with walnuts.

Divya Vikram's last blog post..Blueberry Muffins

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