Coriander pesto

Coriander pesto

By
From
Smith & Daughters
Photographer
Bonnie Savage

At the restaurant and deli, we make our pestos with roasted pepitas or sunflower seeds so they’re safe for our nut allergy customers. If you want to use nuts (pine nuts/cashews etc.), go ahead.

Ingredients

Quantity Ingredient
1 bunch coriander
small handful fl—at-leaf parsley
small handful mint
1 green jalapeno
2 garlic cloves, peeled
30g pepitas, toasted
1 lime, juiced
45g capers
125ml vegetable oil

Method

  1. Place all of the ingredients except the oil in a food processor or blender and process on high speed until mashed up. Add a little drizzle of the oil to help get the mixture moving, if necessary.
  2. With the motor running, slowly drizzle in the oil until incorporated and emulsified.
Tags:
Vegan
Plant-based
Vegetarian
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