Hello coriander lovers: this one is for you! A pesto full of personality, to accompany fish. As coriander is a very delicate herb, this recipe is great for preserving the bunch before it spoils.

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INGREDIENTS

⅔ cup (tea) of coriander leaves

¼ cup (tea) of roasted peanuts without skin or salt

¼ cup (tea) of grated Parmesan cheese

1 small garlic clove

½ cup (tea) of olive oil

Salt

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PREPARATION MODE

Wash and dry the coriander leaves. Peel the clove of garlic.

In the food processor, place all the ingredients and beat until well ground.

Taste and season with salt – be careful, some cheeses may be more salty than others.

Transfer to a glass jar and cover with a thin layer of olive oil – this prevents the pesto from oxidizing and browning.

Cover and store in the refrigerator for up to 15 days or in the freezer for up to 3 months.

Serve with fish, poultry, pasta, roasted or grilled vegetables.

HOW TO FREEZE

In glass jar or ice pans for smaller portions. To defrost, keep the jar in the refrigerator overnight.

The frozen pesto cubes can be taken to the microwave to rotate every 30 seconds just to defrost without heating.

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