Spaghetti w Coriander Pesto
This recipe came from Marisa’s dad.
Spaghetti can be portioned out at 100 g per person and boiled for about 8 mintues.
For the pesto:
Makes 8 portions
Ingredients
| Coriander (roots and leaves) | 500 g |
| Black pepper | 1 Tbs |
| Salt | 5 tsp |
| Extra virgin olive oil | 1 cup |
| Garlic, peeled | 100 g |
Preparation
Chop the roots and thick stems off the coriander. Wash them well, separate from the tops. To really get the roots clean, it helps to scrape them with spoon.
In a food processor, process the salt, pepper, garlic and oil until smooth and pasty. Add the roots and stems and process until all the fibers are broken down. This might take a long time, like 10 minutes in a Cuisinart.
Add the coriander tops and process until they are broken down into a consistent pesto texture, but do not overprocess - herbs tend to get bitter when over-processed.