Pesto’s are perfect for adding fresh flavors to other foods and have a myriad of uses in the kitchen. This coriander and mixed nut pesto is a variation on traditional pesto made with basil leaves and is dairy-free. We have the most wonderful weather at the moment and it is a beautiful time of the year to spend outdoors, rather than slave over a hot stove. Preparing quick flavorsome fixes is the ticket and it only takes a few minutes to pull this recipe together.
Lightly toasting the nuts over a dry hot pan intensifies their flavor and is optional. I am not a fan of overly toasted pine nuts and think it mars their delicate nutty flavor… but again taste is personal so do what pleases. With this recipe I left the skin on the pistachios and did not toast them For a more vibrant hue of green you could use pistachios already skinned and sliced, if you wish. One way we like to enjoy this coriander and nut pesto is to spread some over grilled fillets of fish, like salmon or hammour. This is my idea of fast food.
Pesto with Fresh Coriander and Pistachios
50g pine nuts, lightly toasted (optional)
50g shelled unsalted pistachios
1 cup firmly packed fresh coriander (use leaves and stalks)
juice of half a lemon
2 garlic cloves, peeled and sliced
90ml olive oil
a good pinch of sea salt
How to make:
Using the pulse button, blend or process the nuts, coriander, lemon juice, garlic, olive oil and sea salt together, until you have a thick creamy paste. You will need to stop and clean down the inside of the bowl with a spatula during the process.
If storing: Place the pesto into a suitable jar (clean and sterilized) and pour a thin layer of olive oil over the surface. Store in the fridge and use within two days. Makes about 3/4 cup.