Coriander peanut pesto

Plastic-free cooking: A project inspired by a bunch of leftover coriander and Leckerbox’s MittwochsBox #32

Pasta and pesto is my no. 1 guilty pleasure. I reckon it made up about 50 per cent of my diet when I was a student and although I’m trying not to overdo it anymore, there is hardly anything I enjoy more than a lazy night at home with a huge plate of pesto. Fortunately pesto is one of the few things you almost always get without plastic packaging, so for a long time I didn’t really see the need to make my own pesto (although I knew how much better it tastes and healthier it is) – until I realized that it’s a great way of preserving any sort of leftover herbs (not only basil).

So last week two things came together: I had a whole bunch of coriander and I happened to stumble upon Leckerbox’s Italian blogging challenge – and this is the story of how a few leftovers turned into a unsual Italian-Asian fusion pesto. The best thing is that it is ridiculously easy to  make. Just put all ingredients in the blender, blend them well, boil up some brown pasta and enjoy!

For a plastic-free coriander peanut pesto (1 big jar) use:

1 big bunch of coriander (without packaging from the veggie shop, bring your own container or bag cause it’s normally a little wet)

a handful of unsalted peanuts (same here: buy them loose from a veggie or health shop)

1 chilli

juice of 1 lemon

1 TS of fresh grated ginger

2-3 TS of grated parmesan (packaging-free from the cheese counter), for a vegan version 1-2 TS of nutritional yeast (cardboard packaging)

a few drops of sesame oil

olive oil (start with a few TS and add more depending on how thick you want it to be



coriander pesto

Et voilá, you got yourself a flavour explosion! If you got any leftovers, then store the pesto in an old glass jar and put it in your fridge. Cover it with some more oil and it will last for at least two weeks.



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