Coriander and almond pesto

Coriander is my most used and favourite herb. I love the zest that only fresh coriander can provide, whether it’s in a mexican dish, a salad or an indian curry. When i first heard about the idea of an indian style pesto, I was immediately intrigued, and when I tried it out myself I immediately fell in love, it is zesty, garlicky, lemony and the chilli flakes add an incredible zing that make you want to bathe your tastebuds in it. This stuff is soooooo good, its addictive, and it is a bit dangerous as it can make everything else taste bland in comparison.

The best thing about it is that it’s extremely versatile. I have used this pesto successfully on plain pasta, on white fleshed fish, with prawns, and the simplest most indulgent way to enjoy it is on a toasted piece of sourdough bread, buttered with a vegan margarine and thickly spread with this pesto. I think this pesto would work very well with chicken and i personally cannot wait to stuff button mushrooms with it on the barbecue yummoooo

I hope you enjoy experimenting with this pesto. From my family to yours, happy cooking xx


2 bunches fresh coriander (stems and leaves)
100 g sliced almonds, lightly toasted
3 cloves fresh garlic
1/2 tsp chilli flakes
Juice of 1/2 lemon
1/3 cup olive oil (could require more)
salt to taste


1. Combine all the ingredients in a blender or a in a jug if using a hand held blenders
2. Blend until smooth, drizzling in the olive oil – adding more to achieve the desired consistency. I like to maximise the flavour by minimising the oil used

3. Adjust the salt to your taste

4. Use and enjoy xx

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