Mint and Coriander Pesto

INGREDIENTS

  • 2 tablespoons pine nuts


  • 1 cup / 60g / 2oz fresh coriander leaves (tightly pack measuring cup, Note 1)
  • 1 cup / 60g fresh mint, stalks removed 


  • 1/2 cup (50 g) parmesan, finely grated (tightly pack the cup)


  • 1/2 tsp cooking/kosher salt


  • 1/4 tsp black pepper
  • 
1 garlic clove, crushed
  • 

7 tbsp extra virgin olive oil, best quality

METHOD
1) Toast pine nutsPreheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.
2) Blitz pesto – Place all ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
3) Add oil while blitzing – With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
4) Add oil while blitzing – With the motor running, slowly pour the oil in through the feeder tube. Blitz until smooth (or to desired consistency), adding a touch of extra oil (or water) if required to help it blitz.
5) Handheld blender stick – Place all ingredients (including oil) in a bowl. Blitz with hand held blender until smooth.
6) Store in a super airtight container in the fridge for up to 3 days, or freezer for 3 months. If it’s not a super airtight container, smooth the surface and cover with a thin layer of olive oil – basil goes brown when in contact with air.

Recipe and photo by Kathryn T.