Coriander Pesto

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Coriander Pesto

Source: The Gate Vegetarian Cookbook

 

 

large bunch of coriander (cilantro) leaves

juice of 1 lemon

1 fat garlic clove, finely chopped

200 ml (7 fl oz) extra virgin olive oil

55 g (2oz) pine nuts, toasted

 

 

1. Using a mortar and pestle or food processor, blend the coriander

(cilantro), lemon juice and garlic with the olive oil. starting with

as little oil as possible to keep the herb's colour. Once you have a

smoothish paste you can add the rest.

 

2. Add the toasted pine nuts and blend briefly to a lumpy puree.

Season with salt to taste. Store in the fridge for up to a month.

 

 

Make about 225 g (8 oz).