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.