Speedy, easy & versatile. Sums up this recipe. It occurred to me last time I made this Chilli & Coriander Pesto that I have never blogged the recipe before. Its so easy and a case of bunging ingredients into the blender, that it almost doesn’t feel like a recipe. I can’t remember how I found that the ingredients just worked together – they just did! I think the addition of the chilli came last, I had mixed the other ingredients and thought it needed a bit of a kick. If you want a really spicy pesto, then go ahead, bung 2 chillies in.
Chilli & Coriander Pesto
|Prep time||5 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
- 1 Red Fresh Chilli (Chopped into small pieces - You can use the seeds if you like it spicy)
- 3 Handfuls Fresh Coriander
- 5 tablespoons Olive Oil
- 100g Whole Almonds
- Salt & Pepper
If you like a garlicky taste, this also works well with 1-2 garlic cloves added
|Place all the ingredients in a blender or strong food mixer - You might want to chop the nuts up slightly first if you are worrying about the rest of the mixture going too mushy but there is no need|
|Blitz for 1-2 minutes - keep scraping down the sides of the bowl to make sure it is all combined|
|Keep refrigerated, covered with cling film|
We mostly use this pesto recipe on top of scorching hot potatoes or mixed with prawns in a lovely light salad. Perfect for al fresco eating at this time of year!