Over the past few years, I have been slowly getting GG & BB into the kitchen and teaching them simple recipes. This is so they can whip up something if there is a need. BB loves pasta, and so that has become his thing. He is the official pasta maker in our home, and recently he has started exploring making pesto from scratch. The below recipe is the result of his kitchen experiments. Quick to make, this vibrant pesto combines the aromatic flavours of basil and coriander, creating a versatile sauce perfect for pasta, sandwiches, marinades, or dressings. It’s quick to make and packed with nutrients.

Basil and Coriander Pesto

Ingredients:

• 1 cup fresh basil leaves
• 1 cup fresh coriander leaves
• 3-4 garlic cloves
• ½ cup cashewnuts and walnuts, lightly toasted
• 2 tbsp (or to taste) lemon juice
• ½ cup Parmesan cheese
• Salt to taste
• 2-3 tbsp Olive oil 
• 2-3 tbsp (or more) water

Method:

• Wash and dry the basil and coriander leaves thoroughly.
• Lightly toast the nuts in a dry pan over medium heat for 2–3 minutes until fragrant.
• Add basil, coriander, garlic, toasted nuts, lemon juice, salt, and black pepper to a food processor. Blend while slowly drizzling in olive oil until the mixture is smooth. Add water gradually to achieve your desired consistency.
• Taste the pesto and adjust salt, lemon juice, or olive oil as needed.
• Transfer to an airtight container and refrigerate for up to one week or freeze for up to one month.