4 cup roughly chopped coriander including the stalk, but not the root
1 cup whole natural or roasted almonds (or preferred option)
3 cloves garlic crushed
1 cup extra virgin olive oil
Salt and pepper to taste
Place coriander, nuts, garlic, salt and pepper into a food processor. Blend to start breaking down the nuts. Slowly add the oil while machine is running. Serve immediately or place in jars covered with a layer of olive oil.
* You may use any type of nut or even seed instead of almonds. I love to use a combination of pumpkin and sunflower seeds.
Sylvia Dwen – Sous Chef at Ponsonby Road Bistro Photography by ‘Leadfeathers’
