Coriander pesto is a wonderful alternative to basil and parsley pesto. It impresses with its refreshing aromas and fine consistency! Ideal for Asian cuisine.
Step 1
Finely mix the pumpkin seeds in a food processor and place in a small bowl.
Then press the garlic; roughly chop 35 g of coriander; roughly chop 1 tbsp of jalapeños and squeeze 1 tbsp of juice from the lime.
Step 2
Finely mix the pressed garlic with the chopped coriander, the chopped jalapeños, 1 tablespoon of lime juice, 2 tablespoons of nutritional yeast and 70 ml of olive oil in a food processor.
Then stir in the mixed pumpkin seeds; season with salt and pepper to taste.
Place the coriander pesto in a sealable glass container, cover with oil and store in the refrigerator; it will keep for about 1 week.
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