Coriander Pesto

This is a tasty alternative to pesto which is usually made from basil leaves. It goes really well with pasta dishes or cheeses such as halloumi. It is suitable for vegans and is also gluten and diary free.

Preparation time - 10 minutes
Cooking time - 5 minutes

Ingredients

a large bunch of 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

2 green olives

1/4 tsp sumac

1/3 tsp salt

a sprinkle of garlic powder

To cook

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

2. Toast the seeds until browned.

3. Add to a bowl with the olive oil, juice of the lime, olives, sumac, salt and garlic powder.

4. Blend until smooth.

5. Add the coriander to the bowl.

6. Blend until smooth.

7. Serve.

The pesto can be stored in a airtight container in the fridge and will last at least 2 weeks.