Coriander Pesto 💚 (Vegan)

Name: Coriander Pesto 💚 (Vegan)
Cuisine: British
Ingredients: 80 g Coriander; 60 ml Olive Oil; 2 tsp salt; 1/2 lemon; 60 g sunflower seeds; 2 Garlic Cloves

Sally Strong @Sally

Bristol

I am trying to save some money and use up the food that is already in the fridge. Pesto pasta is a great money-saving recipe, but I didn't have any basil! Instead I used up some coriander which had been sitting in the fridge waiting to be used up. I was surprised how delicious this is and it is a great recipe to use-up any fresh herbs which go off quickly, just swap the coriander for whatever you have, like parsley, mint or the classic basil.

I also used sunflower seeds, a great money-saving trick. If you don't have any sunflower seeds just swap them out for another type of seed or nut, walnuts, pine nuts, Brazil nuts etc.

#Cookeverypart

I also used sunflower seeds, a great money-saving trick. If you don't have any sunflower seeds just swap them out for another type of seed or nut, walnuts, pine nuts, Brazil nuts etc.

#Cookeverypart

Sally Strong @Sally

Bristol

I also used sunflower seeds, a great money-saving trick. If you don't have any sunflower seeds just swap them out for another type of seed or nut, walnuts, pine nuts, Brazil nuts etc.

#Cookeverypart

I also used sunflower seeds, a great money-saving trick. If you don't have any sunflower seeds just swap them out for another type of seed or nut, walnuts, pine nuts, Brazil nuts etc.

Saved

Ingredients

80 gCoriander
60 mlOlive Oil
2 tspsalt
1/2lemon
60 gsunflower seeds
2Garlic Cloves
A hand blender or blender

Saved

Steps

1

Roughly chop the coriander, as well as peeling and chopping the garlic. Juice the lemon.
2

Add all of the ingredients into a large bowl. Blend until you get a smooth paste. Use straight away or keep in the fridge for a few days. Enjoy!