A bright, herby, zingy coriander pesto recipe that adds all kinds of flavour to vegetables and grains.
I will always hold a special place in my heart for basil pesto, but coriander pesto has become my new favourite. You get so much more pesto from coriander, as the stalks have just as much flavour as the leaves. This is not true of basil (no matter what some people may tell you) and although parsley stalks have lots of flavour, they can be bitter. Coriander is delicious all the way through, the muddy roots (an essential ingredient in Thai green curry), as well as the stalks and leaves.
As coriander can go bad quite quickly in the fridge, I think this pesto is the best way to preserve it. Once blended, it will keep quite happily for a week in a sealed container or you can freeze for much longer storage.
The lime juice in the recipe adds brightness and extra vitamins and minerals, but it also keeps the pesto bright green. If you leave it out, the pesto will quickly darken.
Serve dolloped on all kinds of veggies and grains or dip these extremely delicious Potato halloumi fritters.
Turns a simple meal into a feast.
- 1 lime juice only
- 2 cloves garlic crushed
- 50g peanuts
- 100 g coriander, leaves and stalks
- 6-8 tbsp olive oil
for the pesto
- Juice the lime into a small dish and add the crushed garlic, set aside for 20 minutes.
- Add the peanuts to the food processor and pulse until finely chopped. Add the coriander, garlic and lime juice and blend until well broken down. With the blender running, drizzle in enough oil to make a pesto.