Recipe Vegan Coriander Pesto

[SatNavSaysStraightOn]

I spotted some excellent coriander leaves, stalks and roots at one of the farmers markets today, so grabbed both bunches. I also grabbed some of their garlic. Garlic is grown locally commercially so we can often pick up what they call the seconds at the farmers markets (basically split bulbs, half bulbs or small bulbs that supermarkets won't sell).

Ingredients​

• 100g fresh coriander
• 50g pine nuts, or seeds if nut-free
• 2-8 whole garlic cloves
• 150 ml extra virgin olive oil
• 40g nutritional yeast, or parmesan cheese
• ¼ tsp salt
• ½ tsp fresh cracked pepper
• 1-2 tbsp fresh lemon/lime juice

Method

1. Give the coriander a really good wash, getting rid of any soil around the roots if yours has any, wash and thoroughly dry the coriander.
2. Put everything except 50ml of the olive oil into the food processor and process to the consistency you want. Add the extra oil as needed and taste test. The garlic will be strong at this point but will mellow overnight.
3. Decant into a sterilised storage vessel, top up with oil to create an airtight barrier between the pesto and the air and seal until ready to use.

 

[JAS_OH1]

I spotted some excellent coriander leaves, stalks and roots at one of the farmers markets today, so grabbed both bunches. I also grabbed some of their garlic. Garlic is grown locally commercially so we can often pick up what they call the seconds at the farmers markets (basically split bulbs, half bulbs or small bulbs that supermarkets won't sell).

View attachment 125497

Ingredients​

• 100g fresh coriander
• 50g pine nuts, or seeds if nut-free
• 2-8 whole garlic cloves
• 150 ml extra virgin olive oil
• 40g nutritional yeast, or parmesan cheese
• ¼ tsp salt
• ½ tsp fresh cracked pepper
• 1-2 tbsp fresh lemon/lime juice

Method

1. Give the coriander a really good wash, getting rid of any soil around the roots if yours has any, wash and thoroughly dry the coriander.
2. Put everything except 50ml of the olive oil into the food processor and process to the consistency you want. Add the extra oil as needed and taste test. The garlic will be strong at this point but will mellow overnight.
3. Decant into a sterilised storage vessel, top up with oil to create an airtight barrier between the pesto and the air and seal until ready to use.

View attachment 125495View attachment 125496View attachment 125498

How do you use this? Looks really interesting!

 

[SatNavSaysStraightOn]

How do you use this? Looks really interesting!

I'm planning on using a normal pesto, over some pasta tonight.

 

[SandwichShortOfAPicnic]

Pine nuts whilst nutty in taste are in fact a seed. Most nut allergy sufferers are ok with pine nuts

Love the fat bunches of coriander, I wouldn’t have been able to resist buying those!