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Homemade coriander pesto packs so much flavour it will liven up any dish. It’s perfect with barbecued chicken or fish and I absolutely adore dollops of it with my morning scrambled eggs – it’s also great on toast or fantastic with Asian dishes. It’s simple to make too: everything goes into a blender, then blitz and you’re done.
2 packed cups coriander leaves
3 small cloves garlic, peeled and chopped
3 tablespoons chopped peanuts
1 teaspoon chilli flakes
juice of half a lemon
6-7 tablespoons canola oil
Place all the ingredients in a small food processor and blitz until it forms a smooth pesto. Tip into a bowl or an airtight container and keep refrigerated until required. Will keep in the fridge for up to 1 week.