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boilingwater2010-04-07 08:26 pm
rydra_wong) wrote in boilingwater2010-04-07 08:26 pm
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Fresh coriander pesto
Note: these are the very approximate proportions I used to make a one-person serving, but it's a good idea to modify it as you go along to suit your individual tastes: whiz it in the blender a bit, taste it, then decide if you want it to be more cheese-y, more garlick-y, and add accordingly.
1 bunch fresh coriander/cilantro leaves (28g, according to the packet), chopped
2 tbsp pine nuts
1 tbsp olive oil
1 or more garlic cloves, peeled and chopped (I used 3, but this is because I am a freak who likes having so much raw garlic it burns my mouth)
25g grated parmesan (for a vegan version, omit the parmesan and add more nuts)
Throw in a blender, blend until it's a coarse paste, then eat it on pasta. It's a very bright, intense flavour (especially with a lot of garlic) so IMHO it works well with a wholegrain brown pasta.
1 bunch fresh coriander/cilantro leaves (28g, according to the packet), chopped
2 tbsp pine nuts
1 tbsp olive oil
1 or more garlic cloves, peeled and chopped (I used 3, but this is because I am a freak who likes having so much raw garlic it burns my mouth)
25g grated parmesan (for a vegan version, omit the parmesan and add more nuts)
Throw in a blender, blend until it's a coarse paste, then eat it on pasta. It's a very bright, intense flavour (especially with a lot of garlic) so IMHO it works well with a wholegrain brown pasta.