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Coriander pesto (dip, topping or sauce)
4 handfuls fresh leaf coriander 4 cloves fresh garlic
120g pine nuts 250mL olive oil
120g freshly grated Parmesan salt and pepper
Put the coriander, garlic, pine nuts, and a bit more than half the oil into the jug. Fit the
lid, and process at moderate speed till it looks smooth. To adjust the thickness, add a
little oil, give it a short burst, and repeat till it's right. Transfer to a bowl, stir in the
Parmesan, taste, and adjust the seasoning. Serve as a dip (fairly thick), as a topping for
soup (not too thick, but not runny), or tossed through warm pasta (fairly runny).
Recipes
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