Coriander pesto
Serves 8–10 as a hot-dog topping
100g fresh coriander leaves
2 garlic cloves, peeled
70g blanched almonds
1 green chilli, stalk removed
200ml good quality olive oil
50g parmesan, finely grated1 Add all the ingredients, apart from
the parmesan, to a food processor
and blitz until there are no large lumps
of anything remaining.
2 Pour the mixture into a mixing bowl,
add the parmesan and stir through
until combined.
3 Transfer the pesto to a sterilised jar
and keep in the fridge until needed.
Pesto will keep for several months in
an airtight container in the fridge.A LUSCIOUS HERBY
DRIZZLE THAT SUITS
SAUSAGESGetting together good
friends, lighting a fire
and enjoying a delicious
feast under the stars
is a good idea well
beyond Bonfire Night
»LIVING (^) | GATHERING