Coriander (Cilantro) Pesto

Name: Coriander (Cilantro) Pesto
Yield: Makes approx. 200 ml (¾ cup)
Cuisine: Japanese
Ingredients: 1 large bunch of basil, stalks removed; 1 large bunch of coriander (cilantro), stalks removed; 1 small clove of garlic, peeled and roughly chopped; 1 tbsp honey; 50 g (2 oz./⅓ cup) whole almonds; 100 ml (scant ½ cup) grapeseed oil; 1 large bunch of coriander (cilantro), stalks removed; 1 tbsp kimchi sauce; 3½ tbsp olive oil

Preparation info

Makes approx.
200 ml

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

I do not add Parmesan to this pesto, as I am looking for a clean, herby flavour. Keep any surplus of the pesto in the fridge for up to five days; it is delicious on soba noodles, brown rice, in sushi or even on pasta, with an additional helping of good-quality Parmesan cheese.

Ingredients

50 g (2 oz./⅓ cup) whole almonds
1 small

Asia
Japan
Sauce
Fish course
Pescatarian
Gluten-free

Method

Toast the almonds in a frying pan (skillet), chop roughly and add to a food processor with the garlic, honey and kimchi. Combine the two oils in a jug.

Whizz the ingredients in the processor for a few minutes, then stop and ensure all are evenly chopped. Turn the machine back on and gradually add the oils, followed by the herbs, until you have a smooth, even paste. Place in a bowl or a