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Coriander Pesto

This coriander pesto recipe is vegan, gluten free and garlic free and absolutely divine. If you're looking to try something new I highly recommend making this!

This herb has an acquired taste and I personally love it - it’s earthy and fragrant and the best bit is all its benefits! The pesto is perfect for eating with crudités or adding to your pasta for a unique, authentic twist on your normal basil pesto-pasta!


- reduces blood sugar

- several antioxidants which fight inflammation

- studies suggest it can reduce pain and bloating for patients with IBS

- contains antimicrobial compounds

- rich in fiber

- several vitamins: iron, manganese, magnesium, vitamin C, vitamin K

Cashew nuts:

- lots of protein, fiber, healthy fats (omega 3)

Nutritional yeast - for a dairy free cheesy flavour

- contains vitamin B12 and the yeast cells are not live in this product (so if you’re sensitive to yeast like I am this shouldn’t be a problem!)


- leafy greens that are packed with potassium, magnesium, carotenoids, folic acid, iron, calcium and vitamins B6, B9, C, K & E


- lots of vitamin C


3 cups spinach

2.5 cups coriander

3/4-2 cups cashew nuts (I've tested with different amounts and this quantity just depends on how creamy you want it!)

Juice from 1/2 lemon

3 tbsp nutritional yeast

1.5 tsp salt

5 tbsp olive oil

3 tbsp water


Add all the ingredients to a blender until combined and then serve on pasta, with crudités, with pizza or on toast

Super nutritious, ultra creamy and an exquisite, moreish flavour 🌱

You can watch a video version of the recipe at the link below:

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