Spinach & Coriander Pesto Gluten Free; Vegan, Vegetarian


  • 100 g spinach, washed
  • 30 g fresh coriander
  • 50 g cashew nuts
  • 1 1/2 – 2 garlic cloves
  • 1 green chilli
  • 3/4 tsp salt
  • 1 tbsp freshly squeezed lemon juice


I use my Nutri bullet for this recipe, but you can also use a chopper or blender

  1. Add cashew nuts into chopper/blender and ensure the nuts are ground but NOT to a fine powder.
  2. Add the rest of the ingredients into the  blender and 5-10 ml of water and whizz until ingredients are combined
  3. If your blender is on the small side, blitz the spinach and coriander first, as the volume will soon decrease, to make room for the other ingredients
  4. The consistency should be like ketchup, with a bit of graininess from the nuts.
  5. Taste and add salt and lemon juice if needed


Spinach & coriander pesto drizzled over piri piri salmon
  • I don’t add any oil to this recipe, as the nuts will release their natural oils once ground.
  • Best eaten on the day however, place in a bowl and cover with cling film for up to 4 days, after which, the colour will start to fade and begin to brown
  • You can substitute the Spinach and coriander for any leafy herbs try a mixture from basil, parsley, mint and even chive
  • Traditional pesto uses pine nuts, but cashew, peanuts, macadamia, hazelnuts (blanched), almonds (blanched) all work equally well
  • This is a great way of using up any leftover herbs and nuts.



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