Coriander, ginger and basil pesto pasta with toasted cashews and almonds

    27 min

    A deliciously different take on pesto pasta with a slight Indian influence. Garlic and ginger combine with coriander and basil for a vegan pesto which is tossed with pasta and toasted cashews and almonds.


    Hertfordshire, England, UK
    5 people made this

    Serves: 5 

    • oil for frying
    • 4 cloves garlic, minced
    • 1 tablespoon minced ginger
    • 4 tablespoons finely chopped coriander
    • 4 tablespoons finely chopped basil
    • 2 teaspoons sesame oil
    • salt to taste
    • 2 teaspoons fresh lime juice
    • 500g fresh pasta
    • 3 handfuls cashews
    • 1 handful almonds

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Sauté the garlic and ginger in a splash of oil in a pan for 2-3 minutes and stir intermittently to avoid sticking.
    2. In a grinder, combine the coriander, basil, sesame oil, salt and lime juice. Add the softened garlic and ginger from the pan, and blitz it until its a smooth pesto.
    3. Put the pasta on the boil and cook it per the packet instructions. Meanwhile, in a hot, non stick pan toast the nuts until they are golden brown.
    4. Once the pasta is drained, stir the pesto through it and top it with the nuts. Enjoy warm.

    See it on my blog

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