Coriander pesto

Name: Coriander pesto
Yield: 1
Ingredients: 2 cups (tightly packed) coriander leaves (from about 2-3 bunches); 2 garlic cloves; 2 tablespoons toasted pine nuts; 1 teaspoon cumin seeds; 1/2 teaspoon ground cumin; 1 tablespoon lemon juice; 150ml extra virgin olive oil

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by Jill Dupleix

Food writer

Oct 03, 2015

Spice up pesto with a little ground cumin to give it a Middle Eastern flavour. Serve with sweet roasted pumpkin and fish, chicken or pork.

2 cups (tightly packed) coriander leaves (from about 2-3 bunches)
2 garlic cloves
2 tablespoons toasted pine nuts
1 teaspoon cumin seeds
1/2 teaspoon ground cumin
1 tablespoon lemon juice
150ml extra virgin olive oil

Method

1.

Use a mortar and pestle to pound the coriander, garlic, pine nuts, cumin seeds, ground cumin, lemon juice, sea salt and a little of the oil to a mushy paste (or process in a food processor).
2.

Gradually pour in remaining oil, stirring well.
3.

Store in an airtight container in the fridge for up to 1 month, topping up with more oil to prevent the surface from oxidising.