Coriander Pesto

coriander pestoOften herbs come in bunches much larger than you need. What to do with leftover herbage? Knock up a pesto.


  • bunch of coriander, or what’s left
  • cashews, big handful
  • 100ml olive oil
  • 50g Parmesan, grated
  • sprinkle of sugar
  • 1/2 lime, juice only
  • salt and pepper, to taste


  1. In a food processor, combine all ingredients. Taste it. See if it needs a bit more sugar, or seasoning and adjust accordingly. It should taste fresh and not overly bitter or sweet. The citrus should cut through and balance the richness of the coriander.

When made, store in the fridge and use on whatever you like. So far, it’s been a condiment on a bacon breakfast wrap, and tonight methinks it will adorn some lamb and butternut squash.

Comments are closed.