Coriander sauce

METHOD

This is a useful sauce to have up your sleeve as it’s vibrant and light and pairs well with all kinds of dishes. I like to serve it over grilled halloumi to add a bit of zing to the cheese, but it’s great simply stirred through lentils or as a fresh herby accompaniment to a stew.

Put the pistachios, coriander seeds and 1 teaspoon of the olive oil in a frying pan and cook over a medium heat to toast the nuts – remove the pan from the heat as soon as they start to turn golden.

Crush the garlic clove on a board with a good pinch of salt.

Spoon the toasted pistachio mixture into a food processor then add the garlic and coriander. Pour in the remaining olive oil and the lemon juice. Whizz well until the mixture has become a paste. Add a tablespoon of hot water and whizz again to emulsify the sauce. Season with salt and pepper to taste, and thin the sauce with more olive oil if you want it more liquid.

Pour it into a sterilised jar and cover with a little oil. Seal, store in the fridge and eat within five days.

MY SECRET

It’s really easy to double the quantities and make a big batch of this if you’re serving a large number or want to have plenty of leftovers for the week.