Coriander Pesto

I use this coriander pesto and a few other flavoured pesto’s in the kitchen for so many things. I find it an amazing ally in my kitchen.. I’ve used pesto to marinate chicken, beef, pork and other proteins. I’ve used pesto as a dip. I’ve used pesto to flavour my omelettes and my soups. I’ve used Pesto in my Burger Patties… I’ve even added this Coriander Pesto to a basic Viniagrette, blended it up in a bullet blender and it’s made a quick, amazingly flavourful Dressing for a big Leafy Salad…

The uses are endless.. Just match your flavour profile to your dish… and You’re a Winner 🙂

I hope you put this Coriander Pesto to many good uses too.

..And just a word about fermenting. You can omit this step if you want to. Once you have blended you can pop it straight in the fridge.

If you want to ferment it then make sure you have added your probiotic culture and pop your jar in a warm spot on your kitchen bench for 1-2 days (depends on the temperature- best temp is around 25C)…

You will add a very rich probiotic health addition to this food if you add the probiotic capsules and ferment for 24-48 hours.

So here is the recipe for Coriander Pesto

Coriander Pesto

2016-02-03 02:14:08

Yields 2

A Power Packed Flavour Combo flexible for many recipes.

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Prep Time

6 min

Prep Time

6 min

Ingredients

½ Red Onion (130g)
1 stalk Spring Onion
1/2C Sunflower Seeds
2 bunches Fresh CORIANDER, washed
1 lemon Juiced
3 half stalks Celery
10g Kaffir Lime Leaves
2t salt
1C Sweet Almond Oil
4 probiotic capsules

Instructions

Put all ingredients into Thermomix.
Blend to a slightly chunky texture.
Speed 10 | 5 seconds.
Check texture.
Taste mixture and Adjust.
Pour into Glass jar. Label.
Leave out for 2 days to ferment. (U don't have to do this step-you can refrigerate immediately)
Refrigerate

By Martine

MARTINE TRINDER http://martinetrinder.com/

A crash course on Fermenting:

Fermenting is when “the good bacteria” are allowed to sit in a warm environment where they multiply in whatever food you have put them in..
In some foods you will notice a “sourness”.
When you have really strong flavours in your recipe you generally wont notice any “sourness”.. this is one of those recipes..

How can you make it happen?

Once you’ve added the good bacteria to your recipe (the easiest way is to use probiotic capsules), then just leave it on a bench for up to 2 days where the temp is around 20-24˚C (less time if it’s alot hotter).

Enjoy & let me know how you go 🙂