burnt toast

I have an affinity to add coriander to pretty much everything I cook. I can’t help it, coriander haters, it is just so that I can have more and you have to sit there sulking. Get over your hate for that green leafiness and direct it at something that needs your hate more, like sweet mayonnaise (seriously, who came up with the genius idea to put sugar in it? Did some housewife one day go: Man I really want dessert but all I have is mayonnaise…or maybe it was her husband who thought she was making custard and after having a taste, threw in a kilo of caster sugar…we can only speculate. And hate.). I promise you’ll love it one day.

I love it in Thai- and Indian curries, atop cheesy nachos, especially in salsas, in zingy guacamole and in good old pumpkin soup. And in this pesto. Inspired by the Woolworths dip section, minus the preservatives, citric acid, food acid, lactic acid and any other sort of acid they can get a hold of. Dangerous stuff I’m telling you.

Make this if you’re over pesto, if you want to jazz up your evening apéro selection of chips and dip, or if you just really want to give coriander another chance.

Thai Style Pesto

2 bunches of coriander, roots, stems, leaves, roughly chopped

4cm knob ginger, grated

2 garlic cloves

1 stick lemongrass, finely sliced

2 kaffir lime leaves, finely sliced

½ chilli, finely sliced

1 lime, grated rind and juice

80g roasted cashews, plus an additional handful of chopped cashews, to stir in at the end for texture

4+ Tbsp olive oil

salt

Blend the lot with a handheld blender in a measuring cup or jug until smooth, adding more oil as needed.

Use immediately or transfer to a jar and cover with olive oil. This will keep for about 1 week in the fridge.

I love this as a dip, with crisp pita wedges, with fried eggs on toast,or with rice noodles, some freshly chopped mint and a sprinkling of crispy-fried shallots.