Make your own coriander pesto

by Ari
Korianderpesto im Asia-Style

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Time seems to go by way too fast. We are now stuck in the 2nd Corona lockdown, our restaurant is closed and I can’t believe it’s almost a month before Christmas. So what am I gonna do? I just write a few put back articles and recipes. So now for this vegan coriander pesto to make yourself, which is actually suitable for summer, a delicious Asian variant of the traditional basil pesto. It goes perfectly with your favorite pasta, serves as a dip for vegetables or oven-roasted vegetables, and is even drizzled onto soup . I used it to use up too much cilantro as it lasts longer in the fridge than the fresh herbs and it’s delicious too!

Make your own coriander pesto
Make your own coriander pesto

Make your own coriander pesto – my #1 summer pesto

Making your own cilantro pesto is so easy – you don’t really need a recipe, but I’ll give you one anyway 😉

This true Italian classic is surprisingly easy to make and packed with antioxidants. The added ginger and lemon makes the rest of the ingredients rise and gives the cilantro a bright and refreshing taste. Although pine nuts are a traditional addition to classic pesto, I use roasted cashews in my version. You can also omit the nuts for a nut-free option if you like.

This recipe can be customized to your liking – add or subtract more or less of your favorite ingredients as you wish.

Make your own coriander pesto
Korianderpesto im Asia-Style


You can vary the pesto recipe by adding or substituting any of the following ingredients for a flavorful twist:

  • Chili, chili flakes, hot peppers, paprika
  • lemon juice or lemon zest
  • lime juice or lime zest
  • Ginger
  • Replace the cashews with hazelnuts, walnuts, almonds…
Make your own coriander pesto
Make your own coriander pesto

You can serve Asian-style coriander pesto with the following dishes, for example:

Make your own coriander pesto

Make your own coriander pesto in asia-style

Preserve coriander greens? Best processed into a delicious coriander pesto, because pesto doesn’t just go with pasta. Coriander pesto is…
5 from 2 votes
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Pesto, sauce and dip
Cuisine Asia
Servings 4
Calories 172 kcal


flash hacker*


  • 30 G Cashews*
  • 1 clove of garlic
  • 40 G Ginger* fresh
  • 2 small Bunch of fresh coriander
  • 2 small Bunch of fresh parsley smoothness
  • 100 ml vegetable oil
  • 2 tbsp. lemon juice
  • kosher salt*
  • Pepper* freshly ground


  • Mixer*
  • Knife*
  • cutting board*
  • Pan*


  • For the pesto, roughly chop the cashew nuts and roast in a pan without fat until golden brown. 
  • Peel and coarsely chop the garlic. 
  • Peel the ginger and grate or chop finely. 
  • Rinse the coriander and parsley, shake dry and roughly chop. 
  • Using an immersion blender or blender, blend prepared ingredients with lemon juice and oil to form a smooth paste. 
  • Season with salt and pepper.


Serving: 1Port.Calories: 172kcalCarbohydrates: 4gProtein: 5gFat: 15g
Keyword dip, marinate, Pesto, vegan, vegetarian
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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