When in season, coriander grows easily, and can be found in large quantities. A great way to use an abundance of it is to prepare this easy coriander pesto.
Similar to the use of a classic basil pesto, this variation can be used as a lovely dip or it can accompany chicken, beef or fish dishes. We personally like it as a flavour bomb in soups and we also use it to personalise rice or pasta dishes.
How to best keep coriander pesto?
Fresh pesto can be kept up to 7 days in an airtight container in the fridge. Keep it away from light as it might oxidize which doesn’t change the flavour but the bright green colour will turn darker. You can also freeze it and store up to 6 months.
Also read our other dips and dressing recipes.
Easy Coriander Pesto
EQUIPMENT (click pictures for details)
- Toast the nuts in a preheated oven at 160°C for 6-8 minutes.
- Place the coriander, garlic, cooled nuts (chop finely with the help of a food processor).
- Add the lemon juice, olive oil, Parmesan cheese, and blend to combine into a smooth paste. Adjust the thickness and season to taste.
- Transfer to an airtight jar and refrigerate for up to 7 days.