Today I made some Coriander/Cilantro and almond pesto as I had the ingredients floating around in my fridge and thought it was the most versatile "paste" to have at hand and it would more than likely go down well in my house. The herb and nuts used in the recipe can be exchanged for other leafy herbs such as basil and rocket and the nuts can also be exchanged for other nuts such as walnuts, cashews and pinenuts. The flavour of the pesto is quite strong but very flavoursome and I'm sure if you are a fan of pesto in general you will enjoy this recipe.
Coriander and Almond Pesto
Ingredients: (makes +/- 250ml)
- 50g shaved/slivered almonds
- large bunch of coriander leaves
- 3 garlic cloves, peeled
- 50g parmesan, freshly grated
- 125ml olive oil, + extra to seal
- sea salt and black pepper
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| Ingredients |
Method:
- Lightly toast the almonds in a dry frying pan over a medium heat, tip onto a plate and leave to cool.
- Put the coriander leaves, garlic, grated parmesan and almonds in a blender/food processor and blitz yo a rough paste.
- Slowly add the olive oil, scraping down the sides of the machine as you go along.
- When fully combined, season with salt and pepper.
- Transfer the pesto to a dish with a lid or a screw top jar and pour a thin layer of olive oil over the surface and cover with a lid.
- The pesto should keep well for up to a week in the fridge.
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| Delicious and ready to eat |
Recipe source: Adapted from Gordon Ramsey, Fast Food
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