Just to clear something up before we start. Coriander in the UK, cilantro in the Americas and much of Europe including Spain, and dhania on the Indian subcontinent. Same plant, three names, endless confusion.

Fresh coriander is genuinely difficult to find in rural Andalucía. I struggle to grow it with any success too — a French herb grower in the Limousin once told me that coriander likes warmth, not heat. Once the temperature climbs, the plants bolt. In a Spanish summer, that happens fast.

So when my local fruit and veg shop comes through with a good bunch, I use every leaf. This pesto freezes beautifully and earns its place in pasta, soups, casseroles, or anywhere that needs a lift later in the year when fresh coriander has long since disappeared.

Ingredients

• 1 large bunch of fresh coriander (roughly 60g), stalks and all
• A handful of pine nuts, lightly toasted
• A handful of Parmesan, freshly grated
• 2 cloves garlic
• Juice of half a lemon
• 4–5 tablespoons extra virgin olive oil
• Sea salt and black pepper to taste

How to Make Homemade Coriander Pesto

1. Toast the pine nuts in a dry pan over a medium heat for 2–3 minutes until lightly golden. Keep an eye on them — they burn quickly. Set aside to cool.
2. Add the coriander, pine nuts, Parmesan, garlic, and lemon juice to a food processor.
3. Blitz briefly, then drizzle in the olive oil with the motor running until you reach a loose, spoonable consistency.
4. Season with salt and pepper, taste, and adjust.

Spoon into a sterilised jar and refrigerate for up to a week, or freeze in small portions for use throughout the year. A quick squeeze of fresh lemon juice over the finished pesto lifts it nicely.

A note on coriander and cholesterol: coriander is associated with raising HDL — the healthy cholesterol — which plays a useful role in cardiovascular health.

This homemade coriander pesto is part of my Spice Blends & Condiments Hub, a collection of homemade blends, sauces, and condiments from the Casa Adora kitchen.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef.