Coriander seeds were one of the most popular ingredients during the Roman era, with references in many ancient texts. Fast-forward to the 21st Century, and it’s the leaves that are the star ingredient of this zingy Pesto. We grow our coriander alongside our acres of basil, where it thrives in the warm sunshine and develops the freshest taste and greatest fragrance. Then we pound plenty of it together with Grana Padano cheese, pine nuts and a hint of chilli.
The Asian flavour notes will brighten up a simple bowl of noodles as an alternative to pasta, and it’s particularly good with chicken.
Be in the know…Coriander, known as cilantro in America, was said to be one of the many plants cultivated in the Hanging Gardens of Babylon.
How to use
With pasta, we think 100g of pasta per quarter jar of Pesto works best or visit our recipe collection for more inspiration.
Sunflower Seed Oil, Coriander (30%), Onion, Grana Padano PDO Cheese (MILK, EGG), Wine Vinegar, Sea Salt, Garlic, Crushed Pine Kernels, Acidity Regulator: Lactic Acid; Modified Maize Starch, Chilli Pepper, Ground Black Pepper
Nutrition per 100g: Energy 1642kJ/399kcal, Fat 40.7g (of which Saturates 5.5g), Carbohydrate 2.5g (of which Sugars 0.8g), Fibre 2.5g, Protein 4.3g, Salt 2.5g
Good to know
Contains: Milk, Egg, Non-Vegetarian Cheese, Garlic, Onion and Chilli Pepper (We use nuts in our factory)
No added: MSG, GMO, Preservatives, Wheat and Gluten