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Coriander
pesto
Herby and slightly tangy coriander, creaminess along with good texture from the cashews and almonds, this pesto hit all the checkpoints.
You will need:
1/2 cup mix of cashews & almonds
3 cloves of garlic
3 cups of coriander leaves (leave in the tender stems)
1/3 cup of olive oil (extra if needed)
Salt to taste
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10 mins. Makes 1 cup
Simply blitz all the ingredients in a food processor and drizzle in the olive oil little by little to adjust the consistency. You can add some green chillies for a hot kick. You can also add parmesan cheese for added richness if you like, but I found the cashews to be enough.
This pesto can be used in pastas, pizzas, sandwiches and also as a dip.
For making pesto pasta, add desired quantity of pesto to boiled pasta. Add in a little water from the pasta you just boiled and mix. Serve hot with a drizzle of olive oil and some more pesto on top.
To store, add a layer on olive oil on top and refrigerate in an air tight container.
When it comes to making pesto, there are no limitations. Try out combinations of different herbs and nuts; surprise yourself and your tastebuds!
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