Coriander and ginger pesto

Hi you,

what’s up? I’m super cause I just made some fresh coriander and ginger pesto that I already tried and it was so good.

This brilliant pesto wasn’t an idea created by me and my little brain, no. A few weeks ago I was having lunch in restaurant called Rafla (here in Helsinki) and I ordered pasta with salmon and coriander and ginger pesto.

The pesto was so good that even though I was in a bit of a hurry I just couldn’t stop eating. I’m not kidding. I finished the whole plate which was pretty impressive for me because I normally don’t have that big of an appetite during the lunch hours.

Ever since I’ve been thinking every now and then that I should try to make the same kind of pesto at home. And today I did, hurray!

Coriander and Ginger Pesto (makes about one full cup of pesto)

3,5-4 cups of fresh coriander

30 g of fresh ginger

2 cloves of garlic

25 g of cashews

45 g of pecorino (or parmesan)

2 teaspoons of chili (I used dried but fresh is good too)

1,2 dl of olive oil (I used extra virgin)

You can either put everything in a blender (do chop the cheese and ginger into few smaller bits first) and after a few rounds of blending the pesto is already done. Or you can use a hand blender like I did. If you do I recommend you add things sort of one by one (and again do chop the cheese and ginger first).

And the result? One full cup of fresh homemade pesto.

The I suggest you boil yourself some whole grain pasta (remember to put enough salt to the boiling water) and add a full tablespoon of pesto to your plate.

If you like you can also fry a fillet of salmon on top or have add some shrimps. Next time I think I’m gonna try some grilled halloumi cheese with it. But I assure you it’s also good on its own.

(I think I now see a pizza with this pesto in my future…)