Basil Coriander Parsley Pesto

You can mix tastes with several potent ingredients to make pesto. Try this three-in-one Basil coriander parsley pesto for all pesto lovers. Once, after a retreat, we had an excess of coriander, basil, and parsley left over. So I transformed it all into pesto! ”One for all and All for one pesto”:)

With the right combination of ingredients, you can have a pesto that you can keep in the fridge for weeks and even months.
Once, we made coriander pesto to sell at the supermarket to fund our school. Several leftover jars were kept at our center in the refrigerator. After returning from my tour to visit the center, I found no one had opened the jar of pesto for a year and a half! When we opened a jar of pesto for lunch, we were surprised at how well the pesto had been kept. The flavors, bright green color, consistency, and texture of the pesto had remained intact for one year and a half in the refrigerator!

This recipe is made from fresh basil leaves, fresh coriander leaves, fresh parsley leaves, roasted cashew nuts or pine nuts, fresh lemon juice, raw honey, unrefined marine salt, and olive oil or coconut oil, making it super nutritious. The choice of pine nuts or cashew nuts is totally up to you. They are both very healthy and while pine nuts are traditionally used in pestos, cashew nuts add a beautifully creamy and sweeter taste to the pesto.

The same applies to coconut oil and olive oil. They are healthy, with olive oil adding a more silky texture and rich and luxurious taste to the pesto, while coconut oil adds a great nutty flavor. If you have predominantly made your pestos with olive oil and pine nuts, try something new by switching to cashew nut and coconut oil.

Basil, coriander, and parsley are mineral-rich herbs endowed with antioxidants. The oil content in this recipe helps to naturally preserve this basil coriander parsley pesto for a long time.

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