Coriander And Lime Pesto Food

CORIANDER AND LIME PESTO

Steps:

• In a food processor grate the parmesan and garlic and set aside. Thermomix 10 seconds, speed 6.
• Place the coriander and cashews in the processor and pulse until just chopped. Thermomix pulse 2-3 times or until chopped when you look through the lid.
• Mix in the parmesan, lime juice and zest and macadamia oil (and optional chill) until combined and serve. Thermomix 10 seconds reverse speed 3.

CORIANDER PESTO

Steps:

• Put all ingredients in blender.
• Whizz until smooth.
• If dry, add more olive oil.
• Will keep in fridge for about a week or can freeze.

BROILED BREADED CHICKEN WITH CORIANDER LIME PESTO

Steps:

• To make the chicken:
• In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.
• Set rack about 6 inches from heat and preheat broiler.
• Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.
• In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Season pesto with salt and pepper and serve over chicken.
• To make the pesto:
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 2/3 cup.

CILANTRO LIME PESTO

Steps:

• Add the cilantro, pistachios, jalapeño, garlic, lime zest, lime juice, salt and pepper to the bowl of a food processor or blender. Blend or pulse until the ingredients are all finely chopped and well combined. Stop and scrape down the sides of the bowl as needed.
• With the blender running on a low speed, pour in the the olive oil into the blender in a slow and steady stream (this allows the pesto to emulsify which prevents the oil from separating later).
• Blend until you reach your desired consistency (for a thinner pesto sauce add an addition 1-3 tablespoons oil).
• Taste and season with black pepper and more salt as needed.
• Keep stored in an airtight container in the refrigerator for up to 1 week or in the freezer up to six months.

CORIANDER PARSLEY PESTO

Steps:

• Put all ingredients in the blender or food-processor.
• Process until fine and well blended, add the Parmesan and blend for a few seconds more.