This is a classic case of never raining but pouring. Usually I’m begging the farmers for coriander or resorting to grow my own, which in St. Lucia is a little challenging, then….there are forests of the stuff available and locally grown at the wholesale shop. So, typical me, I get all excited and buy way too much, get home and think OK what am I going to do with this lot? I know “cilantro pesto!!” Reason is, it freezes beautifully and is multi talented in its ability to improve many a meal. Not only that, it is so easy to make AND good for our temples.
Coriander cilantro pesto recipe
Makes roughly 1.5 cups
350g coriander (that’s a lot, 12 oz in fact)
150g (5 oz) raw cashews
2 cloves garlic pressed
100g (3 1/2 oz) strong hard cheese (grated) like Parmesan or Romano etc.
8 tbsp olive oil
1 tsp salt
Voilà – Cilantro pesto!
Quick question…..have you got yourself a food processor yet? Good. So now all you need to do is put everything in there and blitz happily until it is uniform-ish.
I was so pleased with myself. Normally in the rush of the moment and the excitement of so much coriander, I just quickly make the pesto and put it into a container in the freezer, which then is a bit tricky when all I want is a spoonful or two. This time I was a bit more grown up and froze it in ice trays and then transferred it to freezer bags for the long haul.
I use Coriander / cilantro pesto for any number of enhancements. I slather it on a nice piece of fresh fish which I then grill or bake, use instead of basil pesto in Chicken Charlton stir into soups and sauces to richy-fy them, put on flatbreads, use as a pasta sauce, on top of fresh vegetables, and use wherever I would use Watercress pesto. Seriously this is a brilliant thing to have in the freezer.
I’ll tell you a little secret….if you use the basic concept of a pesto, the leaves, the nuts, the cheese, some olive oil and garlic and blitz them, you’ll end up with a delicious paste which is so versatile. Try! Let me know!