Coriander Pesto pasta recipe | Epic
classic Basil Pesto Will always have a place in our hearts, but this more pepp, more stricter coriander pesto recipe brings the Italian staple food to a lighter, brave place. A huge bunch of coriander (Stems included) stands for basil and gives this pesto the weight. The herb only plunge into boiling water for a few seconds before loosening an ice pool in his lively color and ensuring that the pesto sauce remains light green and saturated for days.
Coriander leaves and stems can catch sand. So make sure to rinse them thoroughly before cooking. Fill a large bowl of cold water, immerse yourself in the whole bunch and shake them carefully to loosen all dirt.
Roughly chop the blanched herbs to give them a lead before throwing them into a food processor or a mixer with some other alternative pesto components: Cotia stands for the usual parmesan cheese, pepitas or pumpkin seeds instead of pine manes, lime juice for lemon juice and an optional Jalapeño or Serrano Chile gives a touch of heat. With a few cloves of garlic and a good glow olive oil, everything fits into a thick, aromatic sauce. We use it here to coat pasta, but it is also a great spice for tacos or toast, can be diluted with more lime juice and oil (or water) to make salad dressing, or be stirred into sour cream to create a vegetable dip.
