Coriander recipe

CORIANDER – November

Coriander Pesto


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.

Coriander Butter


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.

Coriander Chimichurri


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.