Coriander-lime pesto sings in this veggie noodle dish. 

Photo: Emma Boyd

Coriander is a useful herb that doesn’t even mind being poked into a dark spot among other veg. It will come again year after year when left to seed, providing a welcome flavour punch to wintry dishes. Combine it with mint and lime, and you have a zesty pesto, which I serve with noodles and a good hit of greens. Polish off a bowl of this, and you’ll feel not only satiated but virtuous!

Makes: 6 serves
Prep time: 25 minutes
Cook time: 10 minutes

INGREDIENTS

1 cup cashew nuts
1 cup coriander, leaves and stalks
1 cup mint
2 cloves garlic
6 tablespoons olive oil
juice of 3 limes
1 tablespoon tamari
1/3 cup coconut cream
1 head broccoli, cut into small florets
3 cups baby spinach (or shredded spinach)
400g egg noodles, cooked per packet instructions
2 spring onions, halved, finely sliced

METHOD

To make the pesto, put the cashews into a heavy-bottomed frying pan and toast over medium-high heat until beginning to colour – about 6-8 minutes. Set aside to cool. Once cool, put the coriander, mint, garlic, olive oil, lime juice, tamari, coconut cream, ½ teaspoon of salt and the toasted cashew nuts (reserve a handful to garnish) into a blender and blend until smooth. Set aside.

Cook the broccoli in boiling water for 2 minutes before draining. Leave in the pot, add the spinach, stir and put on the lid to let the spinach wilt. Put the noodles, broccoli, spinach and coriander pesto onto a large bowl and mix well to combine. Divide and garnish with the spring onions and reserved chopped cashew nuts.