Pesto is usually made from basil and pinenuts but in spring when there’s coriander and lemons about, I make this version. Mix it through mashed potato, spread it on a lamb steak before you wrap it in proscuitto and roast for about 20 minutes, use a tablespoon of it as a topping for a piece of fish. I spread it on sandwiches and wraps too.
A handful of fresh coriander (probably about 100g), tough stalks removed
2 heaped tablespoons cashews or pinenuts
2 cloves of garlic, peeled
freshly ground salt and black pepper
1/2 cup olive oil
50g fresh parmesan, grated
half a lemon, cut into chunks
Put all the ingredients into a blender and pulse until smooth. Scrape down the sides to ensure everything is incorporated. Seal in small tubs. I keep it in the fridge for up to a week and freeze the rest.
Herbs are some of the most rewarding plants to grow in your garden. You transform a steaming bowl of tomato soup with a snip or two of chives. You enliven a take-away curry with a scattering of coriander. You don’t need to stuff a chicken if you can roast it with half a lemon and some sprigs of thyme inside. Although many herbs tolerate some neglect, they’ll reward you if you tend them at this time of year. Most people have space for a few herbs and some do very well in pots. If you have them close to your kitchen door, you’re more likely to dash out to pick them fresh to add to your meal. If you want to learn more about growing herbs, register for ‘the fresh food garden‘.
