Coriander-chilli pesto


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.


  • 100 g coriander
  • 40 g ground almonds
  • 2 cloves of garlic
  • 1 fresh green chilli or 2 small dried chillies
  • ¼ salt
  • 200-250 mls olive oil


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.