As a recent coriander convert and a pesto advocate it was only a matter of time before this idea struck. Deep in the midst of summer, still searching for quick and easy dishes that were interesting and vibrant, this pesto answered the call.It’s as simple as it gets really. Six ingredients if you count salt. No cooking, just a quick whiz through the food processor. Done and serve. (With about a 1/2 cup of pasta water if using for spaghetti etc.)
The lemon and coriander really lighten and brighten up the paste. We had our first run with it on pasta at room temperature for a quick lunch, but I can also see this easily being brushed on grilled chicken or salmon for a flavourful yet light, summery meal. And thanks to the lemon juice the basil and coriander remain a beautifully bright green, making it visually appealing as well.
Basil, Coriander & Lemon Pesto
1 large handful basil
1 large handful coriander
2 cloves garlic, peeled
a large glug of extra virgin olive oil
1/2 lemon, juice and zest
a large pinch of sea salt
*2 tbsp pine nuts, walnuts, cashews if you like (I was all out for this version)
Add all ingredients into the food processor, blend and season to taste. While I realise the traditional method for making pesto involves making the paste first and then adding the oil slowly to emulsify it, however having tried this all-in-one (kinda lazy) method for the first time, it seemed to work just as well on this particular occasion.