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Vegan Coriander Pesto

Pesto is a sauce originating in Genoa in northern Italy, and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and Parmigiano Reggiano cheese. In this vegan pesto recipe, coriander is used for a change in flavour.


2½ cups fresh coriander
6 Tbsp olive oil
1/3 cup pine nuts, roasted
3 medium-sized garlic cloves
Salt and pepper to taste

Cooking Instructions

  • Use a blender or food processor to mix the coriander, olive oil, pine nuts, garlic, salt and pepper. Blend until it turns into a thick sauce.
You can use it straight away (on bread or pasta or whatever) or pop it in a jar for storage. Pour a thin layer of oil on top, and your pesto can be kept in the fridge for up to 2 weeks.
Serves 4 people

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