Coriander Pesto

Step 1/5

• 17½ g pistachios

• food processor

Add the shelled pistachios to a food processor and blitz until their in small pieces (not powder).

Step 2/5

• 10 g cilantro
• ¾ cloves garlic
• ¼ jalapeño
• ¼ lemon
• ¼ pinch salt
• ¼ pinch pepper

Add the coriander (aka cilantro) including the tender stems, peeled garlic cloves, jalapeño (take the seeds and membrane out if you want it less spicy), zest and 2 tablespoons of lemon juice and a pinch of salt and pepper to the food processor. If you’ve used salted pistachios, you might not need to add salt.

Step 3/5

Blend it until a paste forms, scraping down the sides as you go along.

Step 4/5

• 18¾ g extra-virgin olive oil

With the food processor running, add the olive oil until it starts to form a sauce. Scrape down the sides if needed (not while it’s running, obviously!).

Step 5/5

If the pesto isn’t as smooth as you want it and don’t want to add more oil, add a tablespoon of water at a time until the sauce comes together into a creamy consistency. Taste to suit; add more lemon juice, salt or garlic as you prefer.

Enjoy your meal!