Coriander Spinach Pesto

With the spring season arriving, I love to experiment with all fresh greens available at the local farmers market. One such experiment I tried this time was the Coriander Spinach Pesto, my take on the classic Italian Basil Pesto. This pesto can be used as a sauce with your favurite pasta, a refreshing chip and dip option , or as a chutney or spread on your morning sandwich. Quick and easy to prepare this pesto  consists of few ingredients and is ready in two steps. This can also be prepared Vegan.

Coriander Spinach Pesto

Ingredients

Coriander Spinach Pesto

• Half a Bunch of fresh coriander, washed
• Half a bunch of blanched spinach
• 4-5 Basil Leaves
• 4-5 Walnuts, chopped and roasted 
• 1 tbsp Olive Oil
• 3 Garlic Pods
• Sea Salt and Pepper to taste
• 1 tsp,Parmesan Cheese Powder (Optional if you are vegan)

Method

• Take hot boiling water, and add the spinach leaves into it. Boil for two mins and immediately transfer in ice cold water
• In a blender, mix all the ingredients and blend to a fine paste
• Serve fresh as you wish or store in the refrigerator for future use
  
  
  

  

  Coriander Spinach Pesto