A bright green cheesy (figuratively speaking) herby and nutty dip that works great for toasts pizzas pastas.
CORIANDER MINT PESTO
Ingredients
1 cups fresh coriander leaves
½ cup fresh mint leaves
8-10 garlic cloves
6-8 walnuts
30 grams parmesan cheese roughly chopped
½ tsp black peppercorns
Salt to taste
¾ cup extra virgin olive oil
Toasted garlic bread slices for serving
Method
1. Transfer coriander leaves in a blender jar. Add mint garlic walnuts parmesan cheese black peppercorns salt extra virgin olive oil and blend to a coarse paste.
2. Serve with toasted garlic bread slices or use as required.
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