Coriander Stem Pesto
- The beauty of coriander is that you can eat every single bit: the root, stem, leaves, seeds & flowers! This recipe is perfect for when your coriander has grown a little too big in the garden and needs a good harvest. You can use the stems in the recipe too - just maybe don't use the ones that are super super thick as they may start to taste a little bitter. This recipe can be subbed out with nutritional yeast if you prefer to make it vegan!
- 1 bunch fresh coriander leaves (& stalks!)
- 1 clove garlic - crushed
- 60g any nut of your choice (this works with cashews, pinenuts, peanuts, almonds, walnuts.... you name it!)
- 2 tbsp parmesan cheese finely grated (for vegan, use nutritional yeast)
- 1 Lemon (juice & zest)
- A good glug of olive oil
- Optional chilli
- Salt & pepper to taste
Method
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In a food processor blitz the parmesan and garlic, and set aside.
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Then place the coriander and nuts in the processor and pulse until just chopped. (Make sure you add all the coriander. Stalks & cleaned roots: that's where all the flavour is!)
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Add in the parmesan, lemon juice & zest and olive oil (and optional chilli if you're feeling adventurous!) until combined.
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Serve & enjoy! Perfect with pasta, pizza or as a side with your favourite BBQ'd meat/veggie.
For Storage
Place in a jar and drizzle with a little olive oil to seal it from oxidising and prevent colour change. Store in an airtight container in the fridge.