Coriander, Lemon and Chilli Pesto

Number of Portions
Coriander, Lemon and Chilli Pesto


- Large bunch coriander
- 45 grams
- Pine Kernels , 3 large handfuls
- Large chunk Parmesan, grated
- 5 grams Chopped Chilli in Oil
- 250 ml olive oil
- Sea Salt , to taste
- Black Peppercorns , freshly ground - to taste


Place everything in a blender, except the oil and seasoning, and blitz until smooth. Keep the motor running and drizzle in the oil, to form a smooth paste. Season.

Ideal for: -adding to freshly cooked pasta, couscous or rice; -marinating poultry, red meat or oily fish; -mixing with fresh breadcrumbs for use as a stuffing for chicken or pork loin;

Products used in this recipe: