Coriander Pesto (Paleo, Whole30, Low Carb, Vegan)

Pesto is one of these culinary creations which can be made out of pretty much anything. I know, the basil pesto is the classic and still probably the best. However, basil can be pretty pricey and therefore the whole pesto situation gets a bit noble. And yes, you can get a jar of pesto for a little money in the supermarket nowadays, but have you ever read the ingredient list? It’s usually never ending. With stuff you simply don’t need in your daily diet. So what to do to enjoy a bit of this delicacy without breaking your bank account? Try something new and swap the basil for a different cheaper herb and play with the taste. Like in this Coriander Pesto (Paleo, Whole30, Low Carb, Vegan).



I actually came up with this version of pesto, because there was a really tired bunch of coriander at the bottom of my fridge. I still had some left from a big bunch I bought days ago for $1. Which is significantly less than a tiny bunch of basil. Then the recipe also uses roasted sunflower seeds instead of expensive (yet delicious) pine nuts. And at last there is a bit of baby spinach to bulk everything up as well. So even if you are not a big fan of coriander and still prefer to make a basil version, this is a good option how to make your pesto to go a long way.

Coriander Pesto (Paleo, Whole30, Low Carb, Vegan)

 

Coriander Pesto (Paleo, Whole30, Low Carb, Vegan)
 
Prep time
Cook time
Total time
 
Adding pesto to your dishes is an amazing way how to give them that extra kick of taste. But basil can be pretty pricey and therefore the whole pesto situation gets a bit noble. Try something new and swap it for a different cheaper herb and play with the taste. Like in this Coriander Pesto (Paleo, Whole30, Low Carb, Vegan).
The peckish girl:
Recipe type: Snack
Serves: 4
Ingredients
  • 1 small bunch of coriander
  • 2 handfuls baby spinach
  • 3 garlic cloves, crushed
  • ⅓ cup extra virgin olive oil
  • ¼ cup sunflower seeds
  • Salt and pepper
Instructions
  1. Start with roasting the sunflower seeds to give them more flavour. Place a small frying pan over high heat and put the sunflower seeds in. Roast them for few minutes while stirring occasionally. Watch the seeds the whole time to make sure they won't get burnt (it can happen pretty easily). Once they colour gets a golden shape, place the seeds in a food processor.
  2. Chop the coriander in smaller pieces, including the stems (they actually carry heaps of flavour and are great for pesto).
  3. Add the chopped coriander in the food processor together with the rest of the ingredients.
  4. Pulse everything together until it gets a smoother consistency. Scrape the sides of the food processor and pulse few more times.
  5. Keep in the fridge for up to 7 days.

 

Coriander Pesto (Paleo, Whole30, Low Carb, Vegan)

 


Coriander Pesto (Paleo, Whole30, Low Carb)

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