1 bunch coriander
4 cloves garlic, peeled
45 grams pine nuts
¼ cup olive oil
1/8 to ¼ cup grated Parmesan cheese
salt and pepper
Put the coriander in a food processor and pulse until chopped. Add the garlic and pine nuts and pulse to combine. Add about half the olive oil and blend until a paste begins to form. Add remaining olive oil and Parmesan cheese. Taste and add salt or pepper as needed.
Toss with pasta or serve on toasted bread.
Serve with corn – especially nice when barbequed in its husk.
150 grams butter, softened to room temperature
zest of 1 lime
2 tablespoons finely chopped coriander
½ to 1 tablespoon wasabi paste
Combine all ingredients. Use fork to mash and mix well. Using your hands, mould and roll into a cylinder shape. Cover in a piece of plastic wrap. Place in fridge and chill for at least 30 minutes. Cut into thin rounds for serving. This can be made up to 3 days in advance.
Of Argentinian origin, chimichurri is a spicy sauce or marinade traditionally used on grilled meat.
1 cup coriander
1 garlic clove, crushed
1 pinch chilli flakes
juice of ½ lime
1-2 tablespoons jalapeño (depending on how hot you like a sauce), chopped
2 tablespoons rice vinegar
1/3 cup olive oil
Blend all ingredients except oil together, then drizzle in oil with the machine running. Season to taste with salt.