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“A good pesto has got to be one of the most versatile ingredients one can have in their fridge. Liven up that boring old sandwich, a welcome change from tomato and cream sauces for pasta, a great addition to any soup and of course, great for a quick entertainment help as a dip, or spread on crostini's with a bit of melted parmesan cheese. This pesto recipe, although not a traditional European one, is equally versatile and then some, use it on most Asian rice dishes, a spoon full in your laksa, toss it through you stir fry at the last minute or dollop a little on your pizza before you serve it.”

Ingredients Nutrition


  1. Place the leaves of coriander and basil into your food processor.
  2. Chop leaves for about 10-20 seconds on high.
  3. Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
  4. Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
  5. Once desired consistency is achieved add a few drops of sesame oil to taste.
  6. If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.

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