Vegan Coriander and Walnut Pesto
PALEO II VEGAN II GLUTEN FREE II SOY FREE II DAIRY FREE II SESAME FREE II EGG FREE II SHELLFISH FREE II FISH FREE II NIGHTSHADE FREE
Pesto is probably one of the quickest and easiest things to throw together that livens up a boring meal. I make a batch of this, keep some in the fridge, and also freeze some too. When I’m uber busy at least I have pesto in the freezer that I can add to pasta or some fish
. I came up with this recipe a few years ago. When I found out, I couldn’t eat dairy, This recipe is so creamy and full of flavour, I hope that you enjoy creating some great meals with this pesto.
The ingredients are so simple. However, there are other ingredients you can add to this pesto to make it creamier and richer. You can swap the herb for basil or a mixture of herbs, and I sometimes will add a handful of peas to this pesto or spinach/watercress/kale. Adding avocado to the pesto makes it really thick and creamy, which I recommend. I’ve used pumpkin seeds instead of walnuts, too, so you can really experiment here with these ingredients.
Ingredients
All you do with this recipe is to add the ingredients and blend them. That is it! I have used this pesto on everything from omelettes to top fish or chicken. I’ve used it in rice and pasta. Only heat it through this pesto doesn’t require cooking. A friend of mine used this pesto in vegan savoury pancakes, so that’s how versatile it is. I always add chilli to everything, so if your a badass like me, add a fresh chilli to this recipe.
15 mins prep time
Step by step
Recipe
60g coriander
handful walnuts or pumpkin seeds
pinch of salt & pepper
100ml extra virgin olive oil
3 cloves garlic
1 chilli * optional
1 avocado or handful of peas
handful watercress/spinach/kale * optional
Method
Put all the ingredients into a nutri bullet and whizz up
Add a splash of water if there’s not enough liquid it should be a thick consistency like regular pesto
You can stick to the basic recipe or add the optional ingredients they do make the recipe much better.
Variations
You could add different herbs to this like a mixture of tarragon, chives and parsley, or you could even use a different oil like avocado oil, hemp seed oil or flaxseed but make sure they are cold-pressed. The nuts can be changed to whatever you have in the pantry, so use almonds, cashews, hazelnuts, or pine nuts just go crazy and experiment. Let me know how you used this pesto in the comments.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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