If your herbs are growing quicker than you can use them, or if you bought a whole bunch of coriander at the grocer just for couple of sprigs, or if you just feel like whipping up something delicious in 5 minutes, then this is the recipe for you! Transform your produce into something wonderful that can be used across many meals, or frozen for later.
This recipe is great for coriander, parsley, and rocket, but skies the limit really. And it couldn’t be easier to make.
There are so many ways to use this gorgeous pesto: on grazing boards or platters, stirred through pasta or soup, topping meat or fish, smearing on bread, or even on the base of your pizza.
So let’s get started…
A bunch of coriander/parsley/rocket, washed and dried, stems and all
1 cup shelled walnuts or unsalted cashews
1/2 cup grated parmesan cheese (can be omitted if you are vegan)
2 cloves of garlic, minced or chopped finely
1 tsp salt
the juice of 1 lemon
1/2 cup olive oil
- Put herbs, nuts, parmesan (if using), garlic, lemon juice and salt into a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again, until you get the desired consistency.
- With the processor running on low, drizzle in the olive oil and mix it just enough to combine all the ingredients nicely, shouldn’t be any longer than 40-60 seconds.
- Use immediately, or store in a sealed jar in the fridge for later use.
- You can also freeze portions of this for later – put into ice cube trays if you want little bits at a time, or into cup-sized containers or jars to grab as needed.
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