Coriander and Chilli Pesto | Paleo and Gluten Free

This quick and easy recipe in a celebration of in-season ingredients in all their glory!

Ingredients:

4 bunches coriander – picked leaves – retain roots to chop and wash
100-150ml Brookfarm Chilli and Lime Macadamia Oil
2 tbs coconut oil (needs to be liquid)
2 limes – juice only
3 long red chilli – deseeded – roughly chopped
2 garlic cloves – crushed – must be fresh garlic
200g salted macadamia nuts
salt and pepper

Method:

1. lightly toast the macadamia nuts in a dry fry pan – set aside and allow to cool completely (do this whilst you are picking the coriander)
2. chop the coriander roots – place in a fine sieve and rinse under cold running water – to ensure you have removed any dirt from the roots – set aside and allow to drain
3. place all the coriander leaves in a blender – blend on high for 3-5 seconds then add 50-75ml of Brookfarm Lime and Chilli Macadamia oil – stop the machine and scrap the sides – blend again for a further 3 to 5 seconds on high until completely smooth – no longer though as the coriander will go brown if you over process it
4. transfer the coriander mix to a medium mixing bowl
5. add the coriander roots, roughly chopped chilli to the blender along with the garlic – blend on high for  4-5 seconds – whilst you drizzle in the coconut oil – once fully blended – add this to the mixing bowl
6. rinse out and dry the blender bowl – and return it to the machine
7. add the macadamia and blend on high for 10 seconds until you reach a fine crumble mixture – stop the machine and scrap the sides – blend on high and drizzle in 50-75ml macadamia oil until fully incorporated (should take 5-8 seconds)
8. transfer the nuts to the coriander leaf mixture – add the lime juice, garlic and season – mix well with a spatula to combine
9. add some salt and pepper – check the seasoning and adjust as required – add more macadamia oil if you think the pesto needs to be looser – and more lime juice if you think it needs more citrus

Serving suggestions:

Your options to make use of this beautiful gift from the garden are endless really.  Here are just a few suggestion to tempt you!

1. Chartcuterie Board: the flavours in the pesto will elevate your next chartcuterie board to rock star status!
2. Chicken: the pesto is awesome dolloped on top of a chicken and lettuce sandwich, chicken salad or some chicken straight off the BBQ!
3. Salmon: grilled or BBQ salmon dolloped with some fresh pesto before serving with rice and Asian steamed or sautéed vegetables
4. Lamb: pesto and lamb are best mates from way back!  Simply serve your pesto on the side of pretty much any lamb dish eg. BBQ, slow cooked shoulder, hamburger
5. Burritos: pan fry some fish fillets (roll in seasoned flour first) to your warm burrito add some iceberg lettuce, fish and finish with the pesto – happy holiday dance right here!
6. Prawns: serve with Tempura prawns – so good!
7. Goats Cheese: sounds odd I know BUT trust me it works!!
8. Huevous Rancheros with chorizo: add some pesto once your Huevous Rancheros comes out of the oven
9. Avocado and Sourdough: spread on toasted sourdough and then top with avocado – heavenly!
10. Margarine or butter: use the pesto as a substitute for butter or margarine 

Tips:

1. choose your coriander carefully – the leaves need to be vibrant in colour, soft and delicate
2. transfer the pesto into jars and cover with macadamia or coconut oil – this will keep the pesto fresh, vibrant in colour and flavour
3. keep the pesto in the fridge between use

Keep a jar of this pesto in the fridge to help liven up any breakfast, lunch or dinner plate.

Enjoy!

T xxx

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