Coriander Stem Pesto
- The beauty of coriander is that you can eat every single bit: the root, stem, leaves, seeds & flowers! This recipe is perfect for when your coriander has grown a little too big in the garden and needs a good harvest. You can use the stems in the recipe too - just maybe don't use the ones that are super super thick as they may start to taste a little bitter. This recipe can be subbed out with nutritional yeast if you prefer to make it vegan!
- 1 bunch fresh coriander leaves (& stalks!)
- 1 clove garlic - crushed
- 60g any nut of your choice (this works with cashews, pinenuts, peanuts, almonds, walnuts.... you name it!)
- 2 tbsp parmesan cheese finely grated (for vegan, use nutritional yeast)
- 1 Lemon (juice & zest)
- A good glug of olive oil
- Optional chilli
- Salt & pepper to taste
In a food processor blitz the parmesan and garlic, and set aside.
Then place the coriander and nuts in the processor and pulse until just chopped. (Make sure you add all the coriander. Stalks & cleaned roots: that's where all the flavour is!)
Add in the parmesan, lemon juice & zest and olive oil (and optional chilli if you're feeling adventurous!) until combined.
Serve & enjoy! Perfect with pasta, pizza or as a side with your favourite BBQ'd meat/veggie.
Place in a jar and drizzle with a little olive oil to seal it from oxidising and prevent colour change. Store in an airtight container in the fridge.