As the rain continues to fall after 3 non-stop days, my fingers are itching to get back into the garden. And the weather says it is going to continue like this until the weekend.
I have however managed to keep myself busy in the kitchen and one thing I cannot get enough of at the moment is coriander pesto. So easy to make and delicious with everything (well almost)
I have not been able to grow coriander in my garden yet as it keeps bolting before it has even four leaves. Luckily our veggie market had some on special and I managed to pick up 2 bunches for R5.
This recipe is so quick and easy. All you need are the ingredients and a food processor. I just got one this week and so far I am loving it, it has so many uses.
Throw the following ingredients into the food processor:
A medium bunch of coriander
About 2 handfuls of cashew nuts
About 2 tablespoons of sesame seeds
A pinch of salt
And a chopped up chilli (or in my case chilli paste)
Wizz it while adding olive oil until you get the consistency you like
|My new best friend in the kitchen, my Kenwood Multi-Pro|
Bottle and refrigerate
Use it in pasta, on crackers, in sandwiches or salads. Sometimes I find myself just eating it off the spoon, it’s that good.
It also makes a yummy dip by mixing 1 part pesto with 3 parts plain yogurt.