Coriander & Pistachio Pesto
Known for its distinct zesty flavor, coriander, also known as cilantro, is an herb that people either love or hate. When I was a kid, I used to pick out all the coriander leaves on my plate, but my taste buds have thankfully evolved. This coriander pesto was created by my lovely and talented friend Wuen. She threw it together for a dinner party and it was a hit! The freshness of the herbs danced beautifully with the sharpness of the cheese and toasty earthiness of the pistachios. We ate it as a dip with tortilla chips as well as tossed into pasta. This pesto would also be perfect as a dressing for seafood, meat or vegetarian dishes.
Coriander & Pistachio Pesto
Ingredients
- 250 g coriander, leaves and stems, roughly chopped 9 oz
- 50 g mint leaves 2 oz
- 100 g roasted pistachio, deshelled 3.5 oz
- 150 g Romano cheese, grated 5 oz
- 6 large cloves garlic minced
- 1 lemon juiced
- 200 ml extra virgin olive oil, more to taste 6.7 oz
- Sea salt to taste
Instructions
- Add the coriander, mint leaves, pistachios, cheese and garlic into a food processor. Give it a few pulses until your ingredients are chopped finely.
- Add the lemon juice and then slowly pour in the olive oil while your food processor is running at low speed.
- Once the pesto is ready, give it a taste and stir in salt if needed.
Notes
Pour extra pesto in ice cube trays and place a piece of saren wrap over the top. Once they are frozen, remove and store the pesto cubes in a large Ziploc bag. Each frozen cube of pesto is one perfect serving.
