Coriander seeds or leaves, commonly known as Cilantro or Dhania, are wonderful sources of dietary fiber, manganese, essential oils as linalool and much more. It’s often found in the Mediterranean or Asian kitchen. Many don’t like the taste of coriander, I have to admit – I used to be one of them, but once you’ve gotten used to it, it’s almost addictive :). Give our coriander pesto a try and let us know if you changed your mind.
5 dl (2 cups) fresh coriander leaves, chopped
45g roasted cashew nuts (or sunflower seeds)
2 garlic cloves
35g grated paramesan
125ml olive oil
Use a mixer or food processor and chop the coriander, garlic, nuts and parmesan finely. Add the oil, in a thin steady stream, gradually until everything is well combined and hold a smooth consistency. Season with some spices, preferably salt and pepper, and pour a little extra oil on the top. Voila – a fantastic, nutritious pesto few could resist.
By: Linnéa Nilsson Photo: Flickr/jules