Green Paste

Preparation info

    • Difficulty

      Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This recipe makes about enough to fill a 500-ml (18-fl oz) Kilner jar (the ones with a rubber seal and a clamp). Stored thus, it will keep for up to three weeks in the fridge. It is not worth making less as the processing of the paste is difficult with a smaller amount of ingredients.

Ingredients

  • 90 g/ oz coriander leaves, stalks and roots
  • 40 g/

Method

Purée all the ingredients together in a blender until smooth.

You could eat this paste with almost anything. It is particularly good as a chutney with grilled food, such as chicken, shellfish, rabbit and, best of all, lamb. I like it so much that I often eat it on its own.