Basil Pesto is again a speciality of Liguria the region where we usually go to the seaside.
This pesto doesn’t come from there though!
No coriander there, and as far as I know hard to find in Italy as well.
But here in Ireland we tried it the first time on top of indian dishes and my husband fell in love with it.
For me it has been different.
Definetly not love at first sight, or taste!
But, not so slowly, I got to know it and now I love it too!
So as I adore basil pesto I couldn’t help tring to adapt the classic recipe to these different leaves.
Also because it is not basil season yet but at Juliasdale Organic Farm is definetly Coriander season, and we appreciate it!
When I was still leaving in Italy, before even knowing my husband I remember one of our neighbour gave my mum a jar of homemade parsley pesto and I recall asking her the recipe and writing it in my first cooking copy book…
It was delicious: great on bread!
Not the ideal for pasta tough..
Well this Fragrant Almonds and Coriander Pesto is good also as a pasta dressing.
That is of course if you like the flavour of this beautiful aromatic herb.
120 g coriander leaves washed
20 g extra virgin olive oil
40 g parmesan
60 g almonds
2 garlic cloves
Place the ingredients in a food processor and blend until you reach the desired consistency!
Place your Almonds and Coriander Pesto in a clean and dry jar and cover it with olive oil before closing the lid and storing it in the fridge!
If you remember always to level it down and cover it with olive oil after every use it will last longer in your fridge!
In this recipe I have used Parmesan but you can omit it and still have a good pesto!