-coriander pesto-
Coriander, also known as cilantro or Chinese parsley is a staple herb in Asian cooking,
commonly used as a garnish. The aroma & flavour of coriander is distinct - a refreshingly pungent
earthy taste likened to a blend of lemon & sage which people generally
love or dislike. I decided to transform this humble yet flavourful herb into pesto when
our coriander plant started growing lushly in the backyard. This recipe
is delicious (if you're a fan of coriander) and can be perfectly paired with
sandwiches, wraps, crackers, pasta, veggie sticks & salads.
*Tip: Coriander is best added to dishes just before serving as heat can reduce its
potency & flavour. Great with chilli, carrot, basil, mint, chicken, beef, avocado, coconut, cous cous,
garlic, ginger, fish, prawns, scallops and mussels. VER-SA-TI-LI-TY, yay.
commonly used as a garnish. The aroma & flavour of coriander is distinct - a refreshingly pungent
earthy taste likened to a blend of lemon & sage which people generally
love or dislike. I decided to transform this humble yet flavourful herb into pesto when
our coriander plant started growing lushly in the backyard. This recipe
is delicious (if you're a fan of coriander) and can be perfectly paired with
sandwiches, wraps, crackers, pasta, veggie sticks & salads.
*Tip: Coriander is best added to dishes just before serving as heat can reduce its
potency & flavour. Great with chilli, carrot, basil, mint, chicken, beef, avocado, coconut, cous cous,
garlic, ginger, fish, prawns, scallops and mussels. VER-SA-TI-LI-TY, yay.
yields 1 cup
prep 5 mins
make 2 mins
ingredients
- 2 cups fresh coriander leaves, coarsely chopped
- 2 cloves garlic, crushed
- 1/4 tsp cracked black pepper
- 1/4 tsp sea salt
- 1/4 cup sunflower seeds (or pumpkin seeds)
- 1/2 cup olive oil
- 1/2 tbsp lemon juice
method
- Place the coriander, garlic, black pepper, salt, sunflower seeds & lemon juice in a food processor. Process until finely chopped.
- With the motor running, gradually add olive oil in a thin stream until well combined and a smooth paste forms.
- Transfer pesto to an airtight container.
- Coat the surface of the pesto with a thin layer of olive oil to prevent oxidation and browning. (keeps up to a week in the fridge)