Coriander Pesto

Ingredients

  • 2 cups coriander leaves
  • 1/2 cup almonds, lightly toasted
  • 1 tablespoon lime juice
  • 2 cloves garlic, crushed
  • 1/2 cup grated parmesan cheese
  • generous pinch sea salt
  • 1/2 cup (approximately) extra virgin olive oil

Method

Place coriander, almonds, lime juice, garlic, parmesan and salt in a food processor and process until a paste.   Drizzle in olive oil and pulse until mixture has reached the consistency you like.
Can be stored for a few days in the refrigerator in an airtight container.

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3 thoughts on “Coriander Pesto

  1. this is so tasty thanks Helen and I can’t find the recipe for zuchini and feta tart that you told us about on Saturday 3rd March on the garden and kitchen programe . Is it possible for you to send it to me ? I’d love to try it and my hubby will eat every thing I make and at 83 yrs I;m so blessed that he keeps so well and mobile , we will have been married 57 years this Easter. We are so lucky –. Blessings, –nana noel