Coriander Pesto

A tasty, vibrant alternative to traditional basil pesto. This dairy-free, gluten-free, and vegan recipe pairs wonderfully with pasta or halloumi.

Prep Time

10 mins

Cook Time

5 mins

Ingredients

• Large bunch fresh coriander leaves
• 1 tsp black peppercorns
• 2 tbsp sunflower seeds
• 3 tbsp pine nuts
• 1/4 tsp sesame seeds
• 1/4 tsp cumin seeds
• 1/4 tsp crushed chillies
• 12 tbsp olive oil
• 1/2 lime (juiced)
• 2 green olives
• 1/4 tsp sumac
• 1/3 tsp salt
• Sprinkle of garlic powder

Method

Step 1: Toast the Seeds

Add the seeds to a dry frying pan and fry on a medium heat until browned.

Step 2: Blend Base

Add toasted seeds to a bowl with the olive oil, lime juice, olives, sumac, salt, and garlic powder, then blend until smooth.

Step 3: Add Coriander

Add the fresh coriander to the bowl and blend again until smooth.

Step 4: Serve and Store

Serve immediately. Store any leftovers in an airtight container in the fridge, where it will last for at least 2 weeks.