Coriander
Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. It is one of the oldest herbs on record — the seeds were even found in ruins dating back to 5000 B.C. It wasn't until the Late Bronze Age that invaders introduced the herb into Britain using it to flavour their barley gruel.
The herb is extremely easy to grow with beautiful green leaves that look similar to flat parsley. All part of the plant is able to be put to use — for the leaves just cut at the base of the plant, wash in a colander under the cold tap, part dry and pop in a zip-tie plastic bag and freeze. This can be kept in the freezer for 18–24 months. Once frozen crush in the bag and add to curry from frozen.
Coriander Pesto
Ingredients:
- 1 bunch fresh coriander leaves
- 1 clove garlic, crushed
- 60g raw cashew nuts, toasted
- 30g parmesan cheese, finely grated
- 1 lime, juice and zest
- 20ml macadamia nut oil
Method:
- Place the coriander and cashews in the processor and pulse until just chopped.
- Mix in the parmesan, crushed garlic, lime juice and zest and macadamia oil until combined and serve.
- When storing, drizzle with a little olive oil to prevent discolouring. Store in an airtight container in the fridge — keeps for approximately 1 month.
Be sure to tag @GrimscoteManor in photos of your delicious pesto!
