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300 ml
Easy
By Paul Gayler
Published 1997
Throughout this book you will discover the versatility of this sauce. It is wonderful with fresh pasta and can also be used as a stuffing for vegetables, fish or chicken if you halve the amount of olive oil. You could also vary the herbs, replacing the coriander with basil, for example, or with a combination of fresh herbs.
Put the garlic, coriander and pine kernels in a blender and blitz to a purée, gradually adding the olive oil. Add the cheeses and blend again until the mixture has a thick, saucelike consistency. Season with salt and pepper.