Michael Daniel

Coriander Pesto

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Preparation info
  • Makes about

    225 g

    • Difficulty

      Easy

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

The flavour of this pesto goes well with lots of Oriental-influenced dishes, as well as food in the Middle Eastern tradition such as the Grilled Haloumi, where it can take the place of the harissa.

Ingredients

  • large bunch of coriander leaves
  • juice of 1 lemon
  • 1 fat garlic clove, finely choppe

Method

  1. Using a mortar and pestle or food processor, blend the coriander, lemon juice and garlic with the olive oil, starting with as little oil as possible to keep the herb’s colour. Once you have a smoothish paste you can add the rest.
  2. Add the toasted pine nuts and blend briefly to a lumpy purée. Season with salt to taste. Store in the fridge for up to a month.
    3. </