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big bunch of landcress or watercress whole coriander plant 2 cloves garlic, peeled 2 small chillies, stems and seeds removed ¼ cup roasted peanuts or roasted cashew nuts ¼ cup salad oil
© Annabel Langbein Media
Use landcress or watercress to make this indispensable pesto. Boiling water fixes the colour of the herbs and prevents them from oxidising.
Wash a big bunch of cress and a whole coriander plant and remove and discard tough stems. Place in a heat-proof bowl and pour over boiling water to cover. Drain at once. Place in a blender with 2 cloves garlic, peeled, 2 small chillies, stems and seeds removed, ¼ cup roasted peanuts or roasted cashew nuts and ¼ cup salad oil. Purée all together until the mixture forms a smooth paste. Pesto will keep for 10-12 days in the fridge with a layer of oil on the top.
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