Coriander pesto. The tastiest accompaniment to any meal. And so easy and quick to make as well. What could be better?

I find that you get people who love coriander, and others who can’t stand it. No in-between. Me, I’m one of those coriander-lovers, and I have a feeling that even the weird people who don’t like coriander won’t be able to resist this delicious coriander pesto.

This coriander pesto recipe is quite simply a winner. It includes a lemony freshness, a yummy nuttiness, and a hint of garlic. So good!

And, to make it even better, there are no preservatives like in the storebought versions!

What do I do with it?

Pesto seems to be reserved for pasta is peoples’ minds…but let me tell you, that is only the start of the tasty ‘pesto-y world’. Here are some totally scrumptious options to get you inspired:

• Salads: Like my pesto couscous salad (above)
• Toasted Sandwiches
• Add into soups
• Dip for roasted vegetables or fresh ones
• Stuffed chicken breasts
• On pizza

Come on, be adventurous! Venture out into the exciting world of pesto uses!

How to make Coriander Pesto

Now that we’ve got that down, how do you actually make this coriander pesto?

Easily – that’s how!

To start off, toast the almonds (you can also use cashews, or sunflower seeds if you’re on a budget). Toasting them really brings out the flavor and gives them an irresistible crunch. To toast them, I always just pop them in a hot pan for a few minutes until they are dark brown on the sides.

Put the toasted almonds into the food processor and process for about 10 seconds, until the almonds are in small pieces.

Now add the coriander, lemon juice, olive oil, ground pepper, salt, and garlic and process until everything is well blended together, and no large chunks remain. This will take about 30 seconds or so, depending on the power of your food processor. I like to leave my pesto a little bit chunky so that I can get that lovely nutty crunch.

Add in the water and mix to make the pesto runnier. The amount of water you add depends wholly on what consistency you want your coriander pesto. Add as much water as you like to get your perfect pesto – or just leave it out completely!

Storing Coriander Pesto

The coriander pesto will store well in the fridge for about 1-2 weeks, or you can use it up immediately.

To store the pesto, scoop it into a jar that has, ideally, been sterilized. Then cover it with a thin layer of olive oil to prevent the top of the pesto from turning brown when it comes into contact with the air.

To easily sterilize your jar, first wash it and it’s lid out with warm, soapy water. Fill the jar halfway with water and place it in the microwave. Microwave for about 1-2 minutes, or until the water boils. If the lid is metal, make sure you don’t put it into the microwave!

Print Recipe

Coriander Pesto

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Sauce

Serves: About 1/2 a cup(easily scalable)

Prep Time: 10 minutes – Cooking Time: 0 minutes – Total Time: 10 minutes

This quick and easy coriander pesto recipe is quite simply a winner. It includes a lemony freshness, a yummy nuttiness, and a hint of garlic. So good!

Ingredients

• ¼ cup almonds (or cashews/sunflower seeds)
• 1 heaping cup coriander, washed and half stalk removed + ⅓ cup extra for garnish (basil, rocket, or a mix also work well)
• 1T lemon juice
• 1T olive oil (plus extra for storing)
• 1 tsp ground pepper
• Pinch salt
• ½ small garlic clove, minced
• 1-2T water

Instructions

1

Roast the almonds quickly in a hot pan over medium heat until golden brown. This will take about 5 minutes, make sure you don't burn them!

2

Place the cooled roasted almonds into a food processor and process until the almonds are in small pieces (only about 10 seconds).

3

Add the coriander, lemon juice, olive oil, ground pepper, salt, and garlic to the food processor and process until everything is well blended together, and no large chunks remain. This will take about 30 seconds, depending on the power of your food processor.

4

If the pesto is too firm, add the water slowly until the pesto is slightly runny. You can even add more water for a runnier pesto, or a pesto sauce.

5

Use immediately, or store the pesto in a clean, ideally sterilized* jar. Cover with a thin layer of olive oil to prevent the pesto from turning dark when it comes into contact with the air.

Notes

To easily sterilize your jar, first wash it and it’s lid out with warm, soapy water. Fill the jar halfway with water and place it in the microwave. Microwave for about 1-2 minutes, or until the water boils. If the lid is metal, make sure you don’t put it into the microwave!