Five Herb Pesto

  • Prep Time : 15 min
  • Ready Time : 15 min


2/3 cup


  • 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
  • about 1/4 cup extra virgin olive oil


Toast the coriander seeds in a dry skillet until fragrant, and grind finely using a mortar and pestle. Add the salt and garlic and crush into a paste. Add the almonds and lemon zest and smash into a nut butter. Start working the basil in, a few leaves at a time, then the arugula, and oregano. Blend until consistent. Stir in the chives and cheese with a fork, before using the pestle to gradually work in the olive oil. Taste and adjust to your liking.

Source: 101 Cookbooks

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