Ingredients
Coriander and chilli pesto
- 1 bunch fresh coriander (leaves and half of stems)
- 1 clove garlic, peeled
- 1 small chilli, seeds removed, (optional) Choose any type of chilli/heat you like
- 140 grams raw cashews
- 1 tbsp apple cider vinegar
- 150-200 grams olive oil, amount of olive oil depends on desired constistency of your pesto
- 1 tsp himalayan or rock salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place Garlic in mixing bowl and chop 3 sec/ speed 7. Scrape down sides of bowl.
2. Add coriander, cashews, chilli, salt, vinegar and half of the olive oil. chop 8 sec/ speed 8. Scrape down the sides of bowl. you will have a fairly thick and chunky pesto now.
3. If a thinner or smoother pesto is required, turn on the blades speed 4/5 and slowly add the remaining olive oil till your desired thickness and consistency is achieved.
4. Place in a jar/container and store in fridge for upto a month. Make sure your pesto is covered with a layer of olive oil and seal the jar/container so it is airtight.
Coriander and Chilli Pesto
Tip
This pesto is delicious in so many ways:
* dip: vegies & biscuits
* as a side for your next Mexican feast
* as a base for salad dressings
* to top pasta, rice or quinoa dishes
* to top meat/fish,
* suitable for TM31 and TM5
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Oh my god, I'm about to eat the whole thing straight out of the thermie - it's soooo good! I didn't have cashews so used a combo of pine nuts, walnuts and macadamias, and didn't have whole chilis so added chili powder. Only needed 75g of oil too! Thanks. Yum, Yum, Yum!
I did 3/4 parsley and 1/4 coriander as I had left over parsley and turned out just great👍
Yum! Super easy. A great dairy free pesto.
So yum, added a green chilli & only need 100g oil if that - so yummy & everyone loves it!
Hello, thank you for the recipe, made this today. The chilli does add a bit of heat, I didn't use apple cider vinegar but added lime zest and juice from one lime and left it thicker with only 100g oil. looking forward to using it this weekend with pork sliders
Love how easy it's to make. Left out the chilli as we don't like eating them and got a very fresh sweet nutty pesto that is real jummy to eat. Loving it, thank you for sharing
glad you enjoyed
yes, great to change things to suit what's in the pantry!
very easy, I made a number of alterations due to lack of pantry ingredients, so I used a few pine nuts and skipped the chiili. It tastes yummy, and the excess has gone into the freezer for 'ron.