Five Herb Pesto
101 cookbooks
1 1/2 teaspoons whole coriander seeds
1/4 teaspoon fine grain sea salt
1 large clove garlic, peeled
a handful sliced almonds, toasted (cooled)
zest of one lemon
50 medium basil leaves
a handful of arugula leaves
1/2 teaspoon fresh oregano leaves
1/4 cup minced chives
3/4 cup grated Pecorino cheese
~1/4 cup / 60 ml extra virgin olive oil
Served with:
Zucchini - shaved thin and raw
Fresh Mozerella - cubes or little balls
Tomatoes - chopped
Red Peppers - strips
Chickpeas - right outta the can
Whole wheat linguine
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