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.