10
INGREDIENTS
4 handfuls fresh coriander
250ml olive oil
4 cloves fresh garlic
80g pine nuts
120g grated parmesan cheese
Salt & pepper, to taste
METHOD
1. Put the coriander, garlic and pine nuts into the blender jug. Add a tablespoon of oil, and
pulse until combined. Repeat until all the oil has been blended through.
2. Mix in the Parmesan cheese and season with salt and pepper.
3. Serve tossed through warm pasta, or as a dip.
CORIANDER PESTO
Makes approx. 2 cups
BLENDER
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