Certain flavours are synonymous with Summer – sweet pineapple, cooling cucumber, citrusy-cold white wine. Distinctive seasonings lend themselves to summer dining – the fresh and light replace the earthy and comforting.
As soon as we emerge from the volatile British Winter (usually around June) I begin to covet coriander, a vibrantly flavoured herb I find brings an uplifting freshness to all manner of dishes, (to which the aldehyde-averse few, tastes like soap).
This simple vegan pesto is quick to prepare and will liven up your Summer staples with a zesty kick. It’s also super healthy – coriander is high in fibre with stomach calming properties, so it’s great for those with digestive sensitivities. Vegans and vegetarians will benefit from its high iron content and it’s a good source of calcium for the dairy free.
Makes: ¾ cup
Vegan – Gluten free – Dairy free – Refined sugar free
2 cups of loosely packed fresh coriander leaves
Juice of half a lime
Juice of half a lemon
½ cup of pine nuts
⅔ cup of olive oil
Pinch of salt
Plenty of black pepper
Your coriander pesto will keep in the fridge for a week. It’s super versatile – try it stirred into black rice noodles with stir fried vegetables (it loves Asian-style food), as a dressing for salads (just add an extra splash of olive oil), or simply to add flavour to your favourite roasted veggies.