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.
Fresh pesto can be kept up to 7 days in the fridge, but you can also freeze it and store up to 6 months.
Also read our other dips and dressing recipes.
Easy Coriander Pesto
- 50 gr fresh coriander leaves
- 2 pcs garlic cloves
- 1 tsp lemon juice optional
- 50 gr pine nuts or almonds
- 50 gr grated Parmesan cheese
- 100 ml olive oil
- 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.