I think that it may have been a bumper coriander harvest back at home in Sydney that prompted playing with this recipe. It is a riff off the Taste.com recipe, and is a zingy, fresh version of traditional pesto. We are harvesting the greens from our tiny, very-late-fall garden now, trying to make sure we do not lose the lovely leaves to the creeping cold. Once again, Asher’s coriander thrived and there was just enough to make a batch of this. We tossed it through pasta, kale, zucchini and broccoli for a quick dinner this week, topped with a touch more parmesan. Hope you enjoy it as much as we have!
2 cups fresh coriander (cilantro) leaves, coarsely chopped
2 garlic cloves, finely chopped
1/3 cup (approx 55g) toasted cashew nuts
1/3 cup (approx 35g) finely grated parmesan
1/4 cup (60ml) light olive or peanut oil, plus extra as needed for desired consistency
zest and juice of a small lemon
salt to taste
1. Add the coriander, garlic, nuts and parmesan to the bowl of the food processor, blend till just combined, still a little chunky is good.
2. Add in the lemon, turn on the machine and gradually add the oil till the you reach a glossy, spoonable consistency.
3. Taste and adjust seasoning.
4. Store in a glass jar, top with oil to seal the pesto off from the air.
5. Enjoy through salad and pasta, or perhaps spread over a pizza base!