Pistachio Coriander Pesto

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Cut off about 1/3 of the upper coriander stalks, wash and shake dry. Wash parsley, shake dry and pluck the leaves. Peel and chop the garlic clove. Grate the parmesan.

2. 2

   Roast the pistachio kernels in a pan without fat. Take them out, let them cool down and chop them roughly.

3. 3

   Mix coriander, parsley, pistachios, parmesan and oil with a hand blender, season with salt and pepper. Pour the pesto into a clean, sealable glass. Store in a cool and dark place.