coriander jalapeno pesto
(serves 4 - makes half a jar)
30g fresh coriander
10 tbsp olive oil
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.