Recipe

Coriander stalk, lime & pecan pesto

by Jenny Chandler

A wonderful garnish alongside seafood, grilled chicken, pork or beef

Too often herb stalks are thrown out and yet they’re often packed with as much flavour as the leaves themselves. Any leftover herb leaves can be whizzed up too. Cover everything in a layer of oil and then you can keep this in the fridge for a couple of weeks or the freezer for even longer.

This mix makes a wonderful garnish alongside seafood, grilled chicken, pork or beef. It’s also perfect stirred into rice noodles with stir fried vegetables.

Ingredients

Stalks from a bunch of coriander (parsley or dill work well too) and any leaves you might have left over
50g pecan nuts (or whatever nuts you have in the baking cupboard)
2 garlic cloves, peeled
100ml oil (rapeseed, extra virgin olive oil)
Zest and juice of 1 lime
1 green chilli (optional)
A sprinkle of ground seaweed such as dulse (optional)

Method

Chop the stalks quite well as some food processors don’t do well with long strands of anything and it’s nigh impossible to get rid of the stringy texture. Place everything in the food processor and blitz until you have a slightly coarse texture.

Taste and adjust the seasoning until you are happy, remembering that a little pesto should go a long way, so make it bold. Cover with a layer of oil and store in a jar in the fridge.

Recipe: Jenny Chandler