Coriander and tamari pesto with char-grilled greens
( SERVES 4 )
Photo by Babiche Martens
Are you like me and known to buy a huge bag of coriander, only to eat half? This is the perfect way to use the remainder. Not only is it delightful over an array of chargrilled greens, but it’s also delicious on crackers, folded through pasta or in a wrap.
|2 cups||Chopped coriander|
|2 tsp||grated lemon zest|
|½ cup||Tamari almonds|
|2 tsp||Chopped red chilli|
|½ cup||Olive oil|
- To make the pesto, into a food processor place coriander, garlic, lemon, almonds, chilli and olive oil. Blend until pesto-like. Season with salt and pepper.
- For the vegetables heat a barbecue grill to a medium heat. Rub the vegetables with oil and chargrill until just cooked through and lightly browned.
More of Angela's Asian-style vegetarian side dishes