Five Minute Coriander Pesto
Five Minute Coriander Pesto
I first read about Pesto in a Roald Dahl cookbook at the British Council in Kuala Lumpur. Those were the days before we got our computer and every weekend was spent at various libraries browsing and borrowing books. Pesto is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. I doctored the recipe and made a Five Minute Coriander Pesto with peanuts since I had no idea what pine nuts were nor where to get it. It turned out fine and so I experimented with various combinations until I came up with a recipe that we all liked, using roasted cashew nuts. Recently, I had a lot of coriander in my refrigerator that I wanted to use up. So, I decided to once again make my Five Minute Coriander Pesto and serve it with pasta. It’s a long, long time since I made pasta or pesto for that matter. Five Minute Coriander Pesto is such a versatile and vibrant recipe. I love serving it with pasta, parathas, as a spread on crackers, with bread and butter and even as a dip mixed with homemade curds (yoghurt). It even serves as a luscious salad dressing at times. So what are you waiting for. Get cracking and make your own version today!
The Recipe For Five Minute Coriander Pesto:
The Ingredients For Five Minute Coriander Pesto:
1 cup coriander (leaves and stalks), wash and dry
40 gms oven roasted cashew nuts (150Celcius/350F for 12-15 minutes)
1/4 cup olive oil
3 tbsp grated cheese
1 green chilli (can use more, I did not)
3 large cloves garlic
salt to taste
Method For Five Minute Coriander Pesto:
Pictorial For Five Minute Coriander Pesto:
Blitz together and use as required.
NB: I mixed it with 2 cups of cooked pasta and served it with oven roasted chicken.
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