This ain’t your nonna’s pesto. This isn’t anything like traditional Basil Macadamia Pesto, though the herbs are ‘pounded’ or blended. We also throw in some nuts and if you like, some parmesan cheese. But this spicy pesto would be great on barbecue meat, seafood or veges. It makes a nice dip if you leave it a bit chunkier. And yes, you could whip up a Spicy Seafood pasta dish with it, if you really want to get back to a Mediterranean style dish!
Coriander Pesto
MAKES
About 1 1/2 to 2 cups
INGREDIENTS
- 5 to 6 cups fresh coriander leaves (loosely packed) – about 3 bunches
- 1 cup macadamias (toasted)
- 1 tsp garlic infused olive oil
- 1/2 to 1 cup Macadamia oil (or coconut oil, see note)
- Juice of 1 lime (1 to 2 tbsp)
- 1 green chilli
- 1/4 tsp salt
OPTIONAL
- 1/2 cup Parmesan cheese
METHOD
- Remove coriander leaves from large stems
- Toast macadamias in a fry pan or oven, or under a grill, if you like. It gives it extra depth and flavour.
- Juice the lime
- Remove seeds and pith from the chilli, if you prefer less heat
- Blend all ingredients in a food processors until combined and it reaches the consistency you prefer (see Notes for amount of oil to use)
- Store in fridge for up to a week, or freeze in smaller portion containers
NOTES
- If you use coconut oil, it can be set in the fridge and then used like Coriander Chilli Butter, or make my Coriander Chilli Butter!
- Use only the 1/2 cup of oil, to keep it thicker for a dip or spread on a wrap. Or use the whole 1 cup of oil to make it thinner to be a marinade or sauce for pasta.
