Coriander. My, how people love to argue about coriander. I kinda have a foot in both camps. The first time I ever ate it, I didn’t have a very good experience. It was at a Thai restaurant during the 80s and I don’t know what the deal was, but something left the most god-awful taste in my mouth and I couldn’t seem to get rid of it and my gum felt like I’d been stabbed with something ghastly and I blamed the coriander and that was it.
Then I grew up and found that — mostly — I really liked it, but only in small doses and as far as I could work out, I was OK with the leaves, but dubious about the roots. The smell, though! Wow!! It’s fabulous!!
There’s been a lot of coriander so far this LocalTable season, so I feel for any subscribers who have been horrified each time they opened the box to find some. So please trust me when I say this recipe is a great tasting way to eat coriander and it will use it all up in one go.
If you end up with any leftover pesto, keep it in a jar or container in the fridge with a layer of olive oil over it to stop it going brown.
The quantities given for each ingredient are pretty arbitrary. This really is a dish that you just make how you like it. Don’t add the lemon juice or oil all at once. Add them both bit by bit until it has the taste and consistency that you like. I prefer less oily, so I take the steady-as-she-goes approach. The best thing about this recipe is, it’s super quick and there’s no cooking!! Well, not really.
This recipe stirs the pesto through pasta, but it also makes a great dip. Eat it any old how. If you’re not a coriander fan, I reckon this will win you over. I love it and I’m not a coriander freak by any means.
If you’ve been avoiding it, try just chopping some into a salad. Use a small amount at first and see how you go. Coriander really is fantastically good for you. Eat it!
Coriander pestoPrint This
- 1 bunch coriander
- 2 cloves garlic, peeled
- chili to taste (optional)
- 200ml extra virgin olive oil (or more or less, according to your preference)
- 100gm macadamia nuts
- juice of half a lemon (or more)
- salt to taste
- Over a high heat, toast the macadamia nuts in a dry frying pan. Keep them moving almost constantly so they don’t burn.
- Blend the nuts, garlic and chili in a food processor (or whatever you’ve got to do the job) until they’re finely chopped.
- Pour in some oil and lemon juice, add the coriander and keep blending. Add more oil and lemon juice as you go until it has the balance of flavours and consistency that you like.
- Season with some salt and blend once more.
- Serve it stirred through some pasta with a lemon wedge on the side to add more zing if you want it, or as a dip. Or any way you feel like eating it.