Coriander (Cilantro) Pesto three ways!

I love Coriander. Its fresh aroma and taste, mellow in curries, and fresh and fragrant in salads and dips.

It also has so many perfect partners…lime, chilli, tomato, nuts, cheese…

I often find that its is past its best by the time it gets to the grocery store but this week I happened upon two large beautifully fresh bunches and so I bought them and decided that this weeks pesto would be coriander pesto.

• Coriander and Sundried Tomato Pesto with ground Almonds
• Coriander, Ginger and Lime Pesto with Pine nuts
• Coriander, Basil and Pistachio nut Pesto

I think the Coriander Ginger and Lime pesto will go well with fish and look forward to trying that out this week. I had never used pistachio nuts in a pesto before but it was all I had enough of in the pantry. They give a lovely mild silky flavour – I will definitely be using them again.

Coriander, Ginger and Lime Pesto with Pine nuts

Ingredients:

• 3 large handfuls fresh coriander (cilantro) leaves and the top half of the stalks
• 80g unsalted pine nuts, lightly toasted and roughly chopped
• 6 cloves of garlic, minced
• 1.5 inch piece of grated fresh ginger
• 50mls of mild to medium extra virgin olive oil
• 4 tablespoons of fresh lime juice
• 25g of grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Directions:

1. Place the coriander, pine nuts, ginger and parmesan in the food processor and blend.
2. Add the garlic and blend till almost smooth
3. Drizzle in the lime juice and the olive oil and mix in with a wooden spoon or plastic spatula.
4. Season to taste with salt and ground black pepper.
5. Transfer to a freshly sterilized jar and pour a little olive oil on the surface. Store in the refrigerator.

Coriander and Sundried Tomato and ground Almonds Pesto

Ingredients:

• 3 large handfuls fresh coriander (cilantro) leaves and the top half of the stalks
• 100g sun-dried tomatoes (I used dry-packed)
• 50mls of mild to medium extra virgin olive oil
• 6 cloves garlic, minced
• 3 tbs ground almonds, toasted
• 1 teaspoon sweetener (optional, I used some to balance the kick of the ginger and tartness of the lime juice)
• 25g of grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Directions:

1. If using dry packed tomatoes, soak in the olive oil for 2 hours or overnight
2. Place the coriander, sundried tomatoes (chopped), almonds, parmesan and sweetener in a food processor and blend until smooth
3. Add the garlic and drizzle in the olive oil that the tomatoes were soaked in and mix in with a wooden spoon or plastic spatula.
4. Season to taste with salt and ground black pepper.
5. Transfer to a freshly sterilized jar and pour a little olive oil on the surface. Store in the refrigerator.

Coriander, Basil and Pistachio nut Pesto

Ingredients:

• 2 large handfuls fresh coriander (cilantro) leaves and the top half of the stalks
• 2 handfuls fresh basil
• 50mls of mild to medium extra virgin olive oil
• 6 cloves garlic, minced
• 3 tbs pistachios, toasted
• Juice of 1 lemon
• 25g of grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Directions:

1. Place the coriander, basil, pistachios, lemon juice and parmesan in a food processor and blend until smooth
2. Add the garlic and drizzle in the olive oil mix in with a wooden spoon or plastic spatula.
3. Season to taste with salt and ground black pepper.
4. Transfer to a freshly sterilized jar and pour a little olive oil on the surface. Store in the refrigerator.