Hemp And Coriander Pesto Food

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HEMP AND CORIANDER PESTO



Hemp and Coriander Pesto image

Make and share this Hemp and Coriander Pesto recipe from Food.com.

Provided by PinkCherryBlossom

Categories     European

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons hemp seeds
3 tablespoons olive oil
1/4 cup fresh coriander
1/2 garlic clove

Steps:

  • Grind the hemp seeds in a spice grinder.
  • Place all ingredients in a processor and whiz, adding more oil if it becomes too thick.

Nutrition Facts : Calories 180.6, Fat 20.3, SaturatedFat 2.8, Sodium 1.4, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

CORIANDER PARSLEY PESTO



Coriander Parsley Pesto image

Use on pasta or on anything you would use basil pesto on. If you add some sour cream and you can turn this into dip.

Provided by PetsRus

Categories     Sauces

Time 10m

Yield 1 1/4 cup

Number Of Ingredients 8

1 1/2 cups fresh coriander, firmly packed
1/2 cup fresh parsley, firmly packed
1/2 cup olive oil
3 -4 cloves chopped garlic
1/3 cup pine nuts
1 tablespoon lime juice
salt
1/2 cup grated parmesan cheese (or more)

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.

CORIANDER PESTO



Coriander pesto image

A delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.

Provided by tashashka

Time 10m

Yield Serves 8

Number Of Ingredients 5

2 cups fresh coriander leaves and first inch or so of stalks
1 garlic clove
good pinch any coarse salt - I use Maldon sea salt
1/2 cup extra virgin olive oil
1/4 cup walnuts/pecans - chopped

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



Coriander Peanut Pesto image

This is a recipe from Christine Manfield. Pesto with an Asian twist. The ingredients should be available from Asian food stores/markets. It is important to use Vietnamese mint, not ordinary mint, as the flavour is quite different.

Provided by jus2470

Categories     Spreads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

200 ml peanut oil
40 g raw blanched peanuts
2 green bird's eye chilies, minced
1 tablespoon freshly minced ginger
8 garlic cloves, minced
100 g holy basil leaves
25 g vietnamese mint leaves
100 g coriander leaves
1 teaspoon shaved palm sugar
2 teaspoons fish sauce
20 ml fresh lime juice, strained

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.

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