coriander jalapeno pesto

Prep: 5min

Complexity: 1/5

ingredients:

(serves 4 - makes half a jar)

• 30g fresh coriander

• 10 tbsp olive oil

• salt, pepper

• 30g nuts of choice (suggest pine nuts)

• 1 small garlic clove

• 1 slice jalapeño

• 50g grated hard yellow cheese of choice (suggest Parmesan/ Grana Padano)

method:

In a blender, pulse the coriander, olive oil, nuts, garlic, the cheese, jalapeño, and season to taste with 1-1.5 tsp salt, and some pepper.

Use pesto on pasta, gnocchi, chicken, or in sandwiches.

Pesto lasts for about 1 week in the fridge.