Those days…
When you need a little twist to your regular meal.
When you need a different flavour to your regular spaghetti.
And when you need have coriander and mint in surplus. What do you do?
Whip up a tangy-nutty unconventional pesto with coriander, mint and cashews. I am a big fan of herbs and I love coriander mint duo – I usually make different versions of green chutney for chats, tikkas and idli dosa or sprinkle on masala papad and curries or make spicy-tangy Pani Puri. I have always tried in Indian cuisine but this is my first attempt to try in a different cuisine and I am so glad that I didn’t disappoint myself. I have always made traditional basil pesto and tried once Parsley – Walnut Pesto, but my new version of pesto is just splendid.
I have tried this recipe yesterday, and Oooooooooooo.
Here is a quick recipe –
Pulse – 1 cup coriander, 1/2 cup mint, 3 Tbsp toasted cashews, 1/4 lemon juice, salt, pepper, 2 cloves of garlic,1/2 cup extra virgin oil and ¼ cup cheddar cheese.
Heat 1 Tbsp of Olive Oil, add chopped garlic and spaghetti. Sauté for 2 mins and add the pesto. Mix well and that’s it! Serve hot with a garnish of coriander, mint and grated cheese.
For those who like to experiment more, add your favourite veggies like peppers, mushrooms, corn or courgette. But in this recipe less is more. Add 2-3 Tbsp of veggies and let the real flavour of pesto overwhelm the dish. I love pesto’s versatility – serve as a dip, or use as a spread or add in your pasta, this goes well with anything. Quick, easy and delicious.
So here it is – A brighter, herbier and creamier coriander mint pesto with spaghetti. Enjoy.
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The Platter Delights 