Pesto has come to mean so much more than basil and pine nuts. This is a seasonal combination that will be good with smoked fish or as something a little different in a beef sandwich.
Horseradish is funny looking stuff. You don’t need much as it is quite hot. Wash, peel and add to any dish in small amounts until you reach a ‘hotness’ level that is right for you.
I used a piece that weighed around 4 gms so a little goes a long way!
Prep time: 5 – 10 minutes
Ingredients
- 45 gms Coriander, well washed and dried (a bunch)
- 4 gms Fresh Horseradish, washed, peeled and chopped.
- 25 gms Fresh Pine nuts
- 1 Clove of Garlic, peeled
- ½ Lemon, juiced
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons of Water
Method
- Put a few leaves to one side to decorate (I forgot for the picture!)
- Put the leaves and ½ the olive oil in a small blender with the lemon juice and briefly liquidise. Try not to overdo it; you want to see bits of the leaves.
- Add the horseradish and blend.
- Add the pine nuts and garlic adding more olive oil to get a runny consistency.
- Stir in a little water to thin out if still too thick.
- Taste and season as necessary.
- Keep in a sealed jar until you are ready to use within the next few days and to stop everything in your fridge smelling of garlic!