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You are here: Home / recipes / dips and spice mixes / springtime coriander pesto

springtime coriander pesto

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coriander

Pesto is usually made from basil and pinenuts but in spring when there are lemons and coriander about, I make this version. Mix it through mashed potato, spread it on a lamb steak before you wrap it in proscuitto and roast for about 20 minutes, use a tablespoon of it as a topping for a piece of fish or in pasta sauce. I spread it on sandwiches and wraps too and used a tablespoon in a mushrooom sauce to accompany a couple of steaks. If you don’t have any coriander, sow some now and you’ll soon have plenty.

A handful of fresh coriander (probably about 100g), tough stalks removed

2 heaped tablespoons cashews, walnuts or pinenuts

2 cloves of garlic, peeled

freshly ground salt and black pepper

1/2 cup extra virgin olive oil

50g fresh parmesan, grated

zest and juice of a large lemon

Put all the ingredients into a blender and pulse until smooth. Scrape down the sides to ensure everything is incorporated. Seal in small tubs. I keep it in the fridge for up to a week and freeze the rest.

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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