Yummy new pesto recipe
Last night I whipped up this delicious pesto which I spread into nori sheets and cos lettuce leaves with thinly sliced carrot, cucumber, raw kalamata olives and alfafa sprouts. Dreamy creamy goodness!
Here is the recipe for you to try yourself. You could also use dill in place of the coriander but I suggest using only a ¼ cup.
Coriander and Semi Sun-Dried Tomato Pesto
Juice of 1 lemon
½ cup of pinenuts (macadamias would also be nice)
Splash of olive oil (about 2 tablespoons)
¾ cup coriander, leaves only (you may want to use less and build up to taste. I like lots but you may find it too strong)
1 cup semi sun-dried tomatoes, no oil
2 pinches of Celtic sea salt or Himalayan crystal salt
¼ cup water ( or more to your desired consistency)
Blend in blender or in a food processor and enjoy! Great in nori rolls, lettuce and cabbage leaf wraps, as a dip or over zucchini or sweet potato spiralised into pasta.
