Coriander Pesto

You guys… I know Tuesday are supposed to be for DIY, but I’m too excited. Did you know that you can make pesto with anything? Don’t have basil? Or pine nuts? Don’t worry - you can still have some delicious pesto! All you really need is a bunch of herbs, some oil, a handful of nuts and some Parmesan.
Now this may not be news to you, but making pesto out of anything other than basil never occurred to me. I feel like I’ve been missing out all these years by overlooking such an obvious piece of knowledge! All the delicious pesto flavours I could have been sampling all this time! It’s enough to bring a tear to your eye…
What You Need:
2 - 3 cups of Coriander, roughly chopped
1/4 cup nuts pine nuts
2 cloves garlic
Freshly-squeezed lemon juice (I used roughly 2-3 teaspoons)
3/4 teaspoon of salt
1 teaspoon of ground pepper
1/2 cup olive oil
1/2 cup grated Parmesan

What You Do:
Combine all ingredients in a food processor or blender and purée until blended to your preferred consistency. Taste and adjust seasoning as necessary.
Yeah, that’s pretty much it. (Can you say easiest recipe ever?)  The pesto should keep in the fridge for a week or two. To prevent the top from going brown, pour a thin layer of olive oil on the top before you put it in the refrigerator (and drain it off when using the pesto).
I’ve been pretty much eating pesto with every meal since I made this on Sunday, it’s so good! What’s your favourite herb? Try some herb/nut combinations to see what you like best!
  • katiecrackernuts

    September 5, 2012 at 7:46 am Reply

    The rocket and almond pesto is on high rotation at our house during summer. Also red capsicum pesto - it’s delicious as a pasta sauce with a little barbecued chicken tossed through the pasta.

  • Kit

    September 5, 2012 at 8:12 pm Reply

    Yum yum yum. I had my first homemade pesto of summer a bit late just the other week and remembered how much I love it. Think I’ll have to give this version a try!

What say you?