Coriander And Chilli Pesto Recipe

Cooking Directions

• STEP 1.In a food processor, combine coriander leaves, red chillies, garlic, nuts, and a pinch of salt.
• STEP 2.Pulse until the ingredients are finely chopped.
• STEP 3.Slowly drizzle in olive oil while the food processor is running until the pesto reaches a smooth consistency.
• STEP 4.Taste and adjust the seasoning if needed.
• STEP 5.Transfer the pesto to a jar or container and store in the refrigerator.
• STEP 6.To serve, spread the coriander and chilli pesto on bread, toss with cooked pasta, or use as a marinade for grilled meats.

Cooking Tips

• For a milder pesto, remove the seeds from the red chillies before adding them to the food processor.
• You can substitute different nuts like almonds or pine nuts for added flavor.
• To prevent the pesto from turning brown, place a layer of olive oil on top before storing in the refrigerator.

Storage and Serving

• Store the coriander and chilli pesto in an airtight container in the refrigerator for up to a week.
• Serve the pesto at room temperature or slightly warmed.
• Use the pesto as a spread on sandwiches, a sauce for pasta, or a marinade for grilled meats.