Coriander pesto can be enjoyed as a dip, as a condiment or even used to flavour in your main meal. In my family, we love to use pesto to make our vegetables taste awesome! We mix it through steamed vegetables, stir fry vegetables, use it in salad dressings or pop it onto baked potatoes.
Herbs are nutrient powerhouses and coriander is one of my favourites. Making a pesto from either coriander, basil or kale is a great way to sneak some extra greens into your meals too.
- 1 bunch coriander
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
- 1 clove garlic
- 1/2 lemon juice
- 1 tsp salt
- 1/2 cup olive oil
- Blend all ingredients together (except olive oil) in a food processor.
- Scrape down the edges. Blend again, slowly drizzling in the oil.
- Keep in the fridge or freeze in small portions for future use.