Denis Cotter

Coriander-chilli pesto

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Preparation info
    • Difficulty

      Easy

Appears in
The Café Paradiso Cookbook
The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

Based on the basil recipe, but with a very different character, this was made initially for the pumpkin, almond and spring cabbage dolma, and is best with Middle-Eastern or North African-style dishes.

Ingredients

  • 100 g coriander
  • 40 g ground almonds
  • 2 cloves

Method

PUT EVERYTHING except the oil and in a food processor and blend to a coarse puree. Add half the oil and blend again, briefly. Transfer the pesto to a jug or bowl and stir in the rest of the oil, or as much of it as you think the pesto needs. The same instructions on storing and use apply here as for the other pesto recipes.