Easy Coriander Pesto

🧂 Ingredients

• 50 gr fresh coriander leaves
• 2 pcs garlic cloves
• 1 tsp lemon juice

  optional
• 50 gr pine nuts or almonds
• 50 gr grated Parmesan cheese
• 100 ml olive oil

Instructions

• 1 Toast the nuts in a preheated oven at 160°C for 6-8 minutes.
• 2 Place the coriander, garlic, cooled nuts (chop finely with the help of a food
  processor).
• 3 Add the lemon juice, olive oil, Parmesan cheese, and blend to combine into a
  smooth paste. Adjust the thickness and season to taste.
• 4 Transfer to an airtight jar and refrigerate for up to 7 days.

Nutrition Info