Saturday, April 12, 2008
macro 12 of 30: pond plants
Speaking of gardening, if you have a coriander plant that is out of control, this is a delicious (and easy) dip/pesto recipe:
1/2 cup macadamia nuts (raw or roasted, if they're salted omit the salt later)
1 small hot red chilli, seeded and chopped (optional)
1/4 - 1/2 cup packed fresh coriander leaves (depends how much you ike coriander)
1/4 cup cold water
1 tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
Pulse nuts in food processor/blender until finely chopped.
Add the remaining ingredients and process until smooth.
Serve at room temp; keeps in fridge up to 4 days.
Note it will thicken over time so you may need to add more water later on.