Coriander Pesto

I’ve recently discovered that the Tesco in Elephant and Castle near where I work sells huge bunches of coriander – about 5 times the size of normal supermarket packets -  for just a pound.    This does mean I have to  eat coriander for about 4 days in a row, but to me that is no problem at all.   Rather, it’s an excuse to go coriander crazy.   Yes,  luckily I love coriander and I’m hoping  that you  like it too.  Some of my favourite dishes like curries, chillies and tagines all go well with a generous sprinkling of fresh coriander.    So why not treat it to the Italian touch too  – what about  making it into pesto?

Yes, that quick, easy last-minute fall-back staple of pesto.   But as it’s coriander, why not  add a little ginger, chilli and lemon juice too?    The result is then a zingy flavourful pesto that to me at least is a cut above the traditional  basil variety.   It may not be very traditional but it’s definitely one I’ll be making again.

I am sending this to Presto Pasta Nights, begun by Ruth of Once upon a Feast, this week hosted by Pia of Cook with Pia

Ingredients – Serves about 2-4

Handful of cashew nuts

Large bunch of coriander (cilantro)

Juice of 1/2 lemon

Approx 3 tbsp grated  parmesan

1 clove garlic

1 chilli

Extra virgin olive oil

How to make Coriander Pesto

1. Begin cooking the pasta.    At the same time put the cashew nuts in a dry frying pan and gently toast.   Keep tossing to prevent them from burning.

2. Put the cashew nuts, garlic, chilli and coriander in a food processor, top with a dash of oil and the lemon juice.   Blitz until smooth.   Taste and adjust as necessary.

3. When the  pasta is ready, drain and return to the saucepan.    Add the pesto mixture and the parmesan cheese.   Stir, until the pesto coats all the pasta and is heated through.