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Coriander pesto

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Ingredients for 6 servings:

  • 160 g coriander leaves, fresh
  • 5 garlic cloves
  • 60 g walnuts, almonds or pine nuts
  • 90 g Parmesan
  • 400 ml olive oil
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Remove any coarse stems from the coriander leaves. Blend everything finely in a food processor. Transfer to a bowl. Peel the garlic and blend it in the blender. Add it to the coriander. Blend the nuts finely in a blender and add it to the bowl. Slowly stir in the oil and season with salt and pepper. Stir well and taste. Rinse small jars and lids with boiling water. In this case, I needed 4 or 3.5 jars. Pour in the pesto, drizzle with a little olive oil to finish, and close the lid. This also makes a delicious souvenir or gift for guests.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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