Coriander Pesto Food

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 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.

CORIANDER PEANUT PESTO

Steps:

• Heat oil and roast peanuts over medium heat until golden.
• Strain peanuts from oil and cool, reserving both.
• Blend the peanuts in a food processor with the chilli, ginger and garlic.
• Add the holy basil, Vietnamese mint and coriander and half of the reserved oil.
• Blend to make a smooth paste.
• Add the sugar, fish sauce and lime juice.
• Blend again, and gradually pour in the remaining oil as you do so, to make a smooth paste.
• To store, spoon the pesto into a sterile container, cover with a film of peanut oil and seal.
• Keep refrigerated.

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.