Coriander (or Cilantro) is not everybody’s favourite herb. For some, it is also difficult to grow. I was one of those some …until now. I have never had any success with growing coriander, it was one of those herbs that just didn’t ever seem to take off. In fact I thought it was a plant that didn’t grow very big and that you had to plant lots of them to get enough Coriander to make anything at all.

But at the end of Autumn I tried again with a Coriander seedling and wouldn’t you know it – it grew…and grew and grew and grew! So much so that it was huge and about to go to seed now that the warmer weather has come along.

So having had this success I decided that I couldn’t let all that beautiful green goodness go to waste. So I decided to make some Coriander pesto…and it was good….

Coriander Pesto

and the pink one – that’s Strawberry Jam…

Coriander Pesto

makes 1 cup

2 Cups Coriander leaves and stems

2 cloves Garlic – crushed

1/3 cup Pine Nuts (or Cashews)

1/3 Cup shredded Parmesan Cheese

1/2 cup Olive Oil

Method

Place Coriander, Garlic, Nuts and Parmesan into a food processor and blitz until well combined. With the processor running, add the oil in an even drizzle until a smooth consistency is reached. Scoop into a clean and sterile preserving jar and keep in the fridge for up to a month.

I made a pesto chicken pasta that night for dinner and it was divine!

Enjoy xxAndj