Thursday, 3 May 2012

Coriander Pesto


This is a gorgeous alternative to the traditional basil-based pesto. Don't worry about the coriander being to strong-flavoured. Combined with all the other ingredients it makes a yummy pesto. Pasta and home-made pesto = bliss :)))

(serves 4)

50 coriander, washed and spun (or dried really well)
40 toasted hazelnuts, skin removed
4 garlic cloves
freshly ground black pepper
sea salt
a good lug of extra virgin olive oil (about 20 seconds' worth)
2 small handfuls of freshly grated parmesan

Put all the ingredients into food processor and zap or into a beaker and purée with a handheld blender. Any left-overs will keep in the fridge for a few days in an airtight container and covered completely with olive oil.

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