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  • kcsimos

coriander jalapeno pesto

Prep: 5min

Complexity: 1/5


(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)


In a blender, pulse the basil, 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.


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