Gastronomixs

Coriander pesto

A variation on the classic pesto Genovese, which is made with fresh basil. Goes perfectly in a composition with Asian flavours.

Coriander pesto

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Ingredients

30

g

coriander leaves

1

tsp

wasabi powder

40

g

Parmesan cheese

2

cloves

garlic

50

g

grape seed oil

50

g

olive oil

Preparation method

  • Finely grind the solid ingredients using a blender or mortar.
  • Add the two types of oil and mix until you have an emulsion.

Serving suggestions

  • As a flavour enhancer in an Asian variation on pasta with pesto. You could, for example, use udon noodles instead of pasta.
  • As a component in a cold noodle salad.
  • As a component in an Asian variation on carpaccio.

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