Claire’s Coriander Pesto
Ingredients
- 1 garlic clove
- 50g blanched almonds (pine nuts, walnuts or cashews)
- 30g fresh coriander leaves and stalks
- Juice and zest of 1 lemon
- 6 tablespoons olive oil
- lime & salt to taste
Method
- Blend the coriander and olive oil until combined.
- Add remaining ingredients and process into a lumpy paste, adjusting consistency and flavour with extra oil, lemon or a splash of water if needed.
- Keep a jar in the fridge to stir into pasta, add to stir-fries, liven up a sandwich or serve as sauce alongside fish or meat dishes. This will last about 1 week in the fridge; you could also freeze portions an ice cube tray and pulled out whenever needed.