Cilantro and Cashews Pesto and Farfalle with Mushrooms
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.
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
Ingredients:
- 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 tablespoon red wine vinegar
- ½ cup grated graviera or halloumi (or other cheese)
- Salt and freshly grated black pepper
Directions:
- Put the cashews, garlic and a few tablespoons of olive oil and pulse.
- 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.
- Add cheese and mix.
Farfalle with mushrooms, Coriander Pesto and cashews
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 2
Ingredients:
- 250 grams farfalle
- 2 tablespoon 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 teaspoon salt
- Freshly grated black pepper
- 3 – 4 tablespoon cilantro pesto
Directions:
- Boil pasta al dente, according to package instructions.
- 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.
- Add cashews and sauté for a couple of minutes.
- Drain pasta and add, as well as pesto and mix.
- Season with salt and freshly ground pepper.
- 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.
Kopiaste and Kai Orexi!
wow.. its really fantastic.. thxs for sharing..
sripriya vidhyashankar's last blog post..CHEESE PARATHA
A wonderful combo"you can't go wrong with pasta, cashews and cilantro! Droolworthy!
Cheers,
Rosa
That's a great way to use up fresh herbs Ivy. Lovely pesto--it has been a long while since I made pesto, I should really think of making some soon.
The homemade pesto looks beautiful. Is Cilantro also called Italian Parsley?
p.s. Ivy, your new backlinks function rocks....:-))
Angie's Recipes's last blog post..Tiger Stripe Swiss Roll / 虎纹瑞士å·
Hello Ivy
Found your blog through a couple of sites and love it. It's quickly become a favourite of mine. Shame though, try as I might I cannot get cilantro to grow here...strange!! It's not just me, my friends have problems too and it's very rare to be able to buy it either. Never seen it in supermarkets......
I am happy I have discovered your site through BloggerAid. I love Greek food!
Love the addition of mushrooms. Will try this recipe with walnuts.
Divya Vikram's last blog post..Blueberry Muffins
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.
The cashews sound like a wonderful substitute in a pesto and the coriander just screams Cyprus!
Such an interesting take on pesto. Other people hate cilantro.. I love it!
Wonderful, just wonderful 🙂
Another variation of pesto. Thanks for this one!
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