Coriander Pesto

Coriander Pesto

Based on 0 ratings
Gary

Gary

Community member

"Using coriander instead of basil, and roasted pistachios instead of pine nuts, along with a jalapeño pepper, gives this pesto a fun zingy, and spicy spin on the classic. It takes just 5 minutes to make and is a versatile sauce for almost anything. More of a side than a meal (but there isn’t a category for sides!)"

Difficulty

Easy 👌

Preparation

5 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
17½ g
pistachios
10 g
cilantro
¾ cloves
garlic
¼
jalapeño
¼
lemon
18¾ g
extra-virgin olive oil
¼ pinch
salt
¼ pinch
pepper

Utensils

food processor

Recipes made to your taste

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  • Step 1/5

    • 17½ g pistachios
    • food processor

    Add the shelled pistachios to a food processor and blitz until their in small pieces (not powder).

  • Step 2/5

    • 10 g cilantro
    • ¾ cloves garlic
    • ¼ jalapeño
    • ¼ lemon
    • ¼ pinch salt
    • ¼ pinch pepper

    Add the coriander (aka cilantro) including the tender stems, peeled garlic cloves, jalapeño (take the seeds and membrane out if you want it less spicy), zest and 2 tablespoons of lemon juice and a pinch of salt and pepper to the food processor. If you’ve used salted pistachios, you might not need to add salt.

  • Step 3/5

    Blend it until a paste forms, scraping down the sides as you go along.

  • Step 4/5

    • 18¾ g extra-virgin olive oil

    With the food processor running, add the olive oil until it starts to form a sauce. Scrape down the sides if needed (not while it’s running, obviously!).

  • Step 5/5

    If the pesto isn’t as smooth as you want it and don’t want to add more oil, add a tablespoon of water at a time until the sauce comes together into a creamy consistency. Taste to suit; add more lemon juice, salt or garlic as you prefer.

  • Enjoy your meal!

    Coriander Pesto

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