Pesto is one of my favourite things to eat and serve. On a cheese platters when the friends are over or stirred through a grain salad for a tasty work lunch.
I’ve been experimenting with a coriander vegan-friendly recipe. And it’s so great, even my very fussy, very food-snobby brother is a fan!
You’ll need:
2 large handfuls of coriander, long stalks cut off
A handful of pumpkin seeds, roasted in a dry pan until “puffed”, then cooled
Half a jalapeno chilli
2 cloves of garlic
A big grind of pink salt
Half a cup of extra virgin olive oil
A spritz of lemon juice – I use a bottle version if I don’t have fresh ones on the counter
I pop all the ingredients into the NutriBullet (or any other food processor) and let it go for a good 3 mins or so. If you don’t have a Nutri, I’d let it go until it suits your consistency – I prefer this pesto, smooth.
The jalapeno and extra garlic clove make it less “herby” as some pesto’s can be. So if you prefer a less spicy version, lay off the chilli and extra garlic clove.
It’s meant to keep for about a week, but it hardly makes it that far in our house. I love it so much, it goes in everything!
