Coriander makes a nice change from basil in this pesto which can be used as a dip or on pasta. It's got a little heat to it.
1/4 cup toasted sliced almonds
1 teaspoon olive oil
2 cloves garlic
2 cups fresh coriander leaves
1/2 cup olive oil
1 tablespoon fresh lemon juice
1/2 tablespoon chilli flakes
salt and ground black pepper to taste
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Directions Preparation:10min › Ready in:10min
Toast almonds in small frypan over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.
Heat 1 teaspoon olive oil in a small frypan over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.
Pulse the almonds, garlic and coriander together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, chilli flakes, salt and pepper and continue processing until smooth.