This is a guide to How to make and Use Coriander and Macadamia Pesto. It’s easy and adds an extra kick of flavour to summer BBQ’s
Corriander pesto with chicken
The freshest Coriander is best for this Coriander Macadamia Pesto
Don’t you love finding places that sell the freshest ingredients? It’s even more exciting when they are extra cheap.
Today I came home with vast amounts of beautiful vegetables from the local Asian market. The coriander I bought was $2.99 and it was a bundle of 10 bunches.
I made a recipe using the amazingly fresh Coriander and some new season Macadamias. This combination of ingredients for Pesto is perfect with all kinds of protein. Here’s how to make Coriander Macadamia Pesto and some ideas for using it.
Chicken rice and coriander pesto
Coriander Macadamia Pesto lasts  in a container for weeks in the refrigerator and can be used for so many things. The coriander should be very fresh and should smell almost citrusy when the leaves are crushed between your fingertips. Don’t buy from a big supermarket chain. There is something about that plastic sleeve they keep the herbs in that just ruins the flavour of coriander.  You should be able to smell the strong wonderful aroma of coriander or this pesto will not have the flavour it needs.
Whats left of the pesto
The great thing about this Coriander Macadamia Pesto is it can be used as an Asian flavour and also for pasta and cheese dishes. You could use another nut, but macadamias are so crunchy and they don’t have an overpowering flavour. I have also used macadamia oil, it’s a clean oil with a neutral flavour but if you only have olive oil dilute it with a little vegetable oil.
How to use Coriander Macadamia Pesto:
- Toss with  BBQ’d Prawns or Squid or Octopus
- Mix it through a noodle salad
- Use it in a warm potato salad
- Pop on the top of grilled Lamb chops
- Add cream and mix through pasta with chicken
Coriander Macadamia Pesto
Ingredients
- 150 gm green capsicum deseeded and roughly chopped
- 150 gm macadamias 1 Aust cup
- 125 ml macadamia oil ( or peanut canola or veg oil)
- 3 bunches coriander washed and soaked well and spun dry
- 25 gm Parmesan cheese grated
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 60 ml lemon Juice 1/4 cup
- 1 clove garlic small, crushed
Instructions
- Put the capsicum and the garlic and nuts into a food processor and blitz two or three times to just break down the large ingredients
- Add the very well washed, roughly chopped leaves, stems and roots of the coriander along with the oil, salt & sugar and parmesan. Turn on the machine and process till the leaves are broken down and the mixture looks evenly chopped, & not too fine . Add 3/4 of the lemon juice and taste. If it needs more salt add a bit extra. It may also need the extra lemon juice to bring out the flavour.
- Pour into a container.
- It tastes better when the flavours have had a little time to develop. Make it a day or two ahead if you have time
Notes
Coriander Macadamia Pesto with Chicken Thighs and Orange Glazed Carrots
For this recipe I used 4 Chicken Thigh Fillets. I put them in a bowl and added 1 tablespoon of olive oil and a squeeze of lemon juice before mixing it well. I put them into a very hot frypan (skillet) that has a fitting lid. After addin them to the hot skillet, I let them cook for a few minutes, until they are stating to change colour around the edges (about 3 minutes) then turn them over. Put the lid on the frypan turning down to medium and leave them for another 3 minutes. Turn off the frypan and get a clean bowl . Put a couple of tablespoons of pesto in the clean large bowl, cut the chicken into strips and tossed it in this extra pesto to coat it. Serve with rice and baby carrots glazed with honey and orange.
This is how I made the orange glazed carrots.
If you want to make this dish, make the rice and the carrots and keep warm while you finish the chicken. Chicken should not be eaten pink so check the fillets are cooked through when cutting.
Here they are in a wide frypan. Washed well and unpeeled
I added a Table spoon of honey and 30gm (1oz) of butter along with a cup of stock & 1/4 teaspoon salt
Put the lid on and bring up to the boil, turn down and simmer for about 3 minutes or until the carrots start to just soften
Bring the carrots up to the boil and simmer for 3 minutes then add a lid and turn down , leaving for another 2 minutes.
After a couple of minutes the liquid will start to caramelise. let it almost entirely reduce then toss the carrots in the tiny bit of flavoured liquid thats left.
 For the Lamb dish:
Lamb rump is best but you could use cutlets or fillet (or a whole leg if you like). Preheated the oven to 200 C/390 F. Then put an oven proof frypan on the stove till it was smoking hot. Salt and pepper the lamb and add 1 Tablespoon of oil then add to the pan and seal on both sides till nicely browned. Then add 2-3 Tablespoons of pesto to the top of each fillet, cutlet or rump while still in the frypan, spread a little then put the whole pan into the oven for 8-10 minutes ( You can also transfer to a tray if you like). Remove from the oven and I let it rest 5 minutes minimum.
Lamb with coriander pesto , sweet potato puree and fennel salad
Fennel Red Pepper and Macadamia Salad
I loved this salad, the colour and the crunch just worked. There were strips of fennel and red capsicum, macadamias and coriander leaves and some stems chopped. I grabbed a mixing bowl and squeezed an orange and collected the juice minus the seeds. Then I added a heaped teaspoon of Dijon, some salt and pepper and 2 Tablespoons of macadamia oil (or olive oil). This is totally delicious with a sweet potato puree and the pan juices.
Making Sweet Potato Puree for Lamb
I’ve come to love steaming sweet potatoes and them putting them in the blender with a bit of the hot steaming water a lump of butter, Â and the secret binding ingredient a heaped spoon of finely grated parmesan. It seems to thicken the sometimes watery potatoes. It takes away a bit of the sweetness and balances it out with savoury. It’s velvety and lushly thick once combined like this. Â You could use a food processor if you don’t have a blender.
Yum, yum and yum! I love both coriander and macadamia nuts. Your pesto is something I have to try soon. Thanks for being a part of the YBR.:)
Nancy/SpicieFoodie recently posted..Your Best Recipes of August 2013
i can think of a lot of potential uses for a pesto such as this–very versatile and very delicious!
grace recently posted..bananarama
Hehe you didn’t get carried away at all-or perhaps that’s me being defensive about my own bargain hunting behaviour! I can’t resist a bargain for fresh herbs and produce 😀
Lorraine @ Not Quite Nigella recently posted..Bangkok by Bike, Thailand
Thanks for such a lovely, fresh idea – and your pictures look amazing, too! Can’t wait to try this out when the weather warms up – I imagine it would make a pretty great dip too.
Amanda recently posted..The Flavours of Campbelltown Food Trail – A Heavenly Foodie Day Trip
So tempting indeed Tania! I was really excited yesterday to find a whole heap of self seeded coriander plants in the garden, so I can see some of your yummy pesto in my future. I do agree with you that Asian groceries have the best, biggest and freshest herbs available and always but mine there too 🙂 x
InTolerant Chef recently posted..In My Kitchen- August
Coriander is so divisive isn’t it and yet I could add it to everything. Pesto with macadamia sounds like it would be quite creamy and delicate – definitely one to try. I love the look of your chicken dish.
nancy@jamjnr recently posted..Melbourne eats: Wonderbao
I love the sound of this pesto; I also like to enjoy a pesto with a bit of a twist. Original is good, but left field is so much more interesting!
Martine @ Chompchomp recently posted..Truffle Degustation at Friends Restaurant, Hyatt Perth
What an absolutely luscious looking meal!!!
I can just imagine how tasty it would have been, thanks for sharing 🙂
GourmetGetaways recently posted..Tapas Macauleys Restuarant -Coffs Harbour
I have a cheffie question about the pesto. I have several pots of coriander outside but each one has a parsley plant in it. If I get some parsley in it, will it taste awful? I have a huge amount of basil growing, maybe I should use that instead. I love coriander pesto.
Maureen | Orgasmic Chef recently posted..In My Kitchen – August 2013
Hi Maureen,parsley will not affect it it will be lovely.
Lovely recipe, Tania. I really like how you’ve put this dish together. And how good do those gorgeous carrots look?
Christina @ The Hungry Australian recently posted..Meet the Producers at South Bank’s Regional Flavours Festival, Brisbane
Coriander and macadamia…a fantastic combo, Tania. I can’t wait to try the pesto!
Angie@Angie’s Recipes recently posted..Red Currant Quark Cheesecake
I like everything about this post, Tania, the pesto and its uses. There’s just one thing. The coriander. I’m not a fan. Still, the idea of using macadamia nuts in pesto is something I do want to try. Thanks for the idea.
ChgoJohn recently posted..The Kitchens are in a Pickle
I love the part of Sydney where I live but what we don’t have is an Asian supermarket. I would love one. I usually have to drive to Dee Why although there is a smallish one in Neutral Bay but it doesn’t have fresh produce. I love a bargain where the quality isn’t compromised. Beautiful looking dish! xx
Hotly Spiced recently posted..Scoop Wholefoods, Mosman
I love the original pesto but I also enjoy mixing it up and this combination looks particularly good.
Suzanne Perazzini recently posted..Cheese & Black Pepper Crackers – gluten-free & low FODMAP
What a great twist on pesto – I think I’d like this a lot, and far more than regular pesto varieties. Coriander and I are good friends so I will have to try and give this a try 🙂
Kari @ bite-sized thoughts recently posted..In my kitchen – August 2013
Oh my, this looks absolutely heavenly–each part of it. I particularly like the idea of the pesto, especially since macadamia are now being cultivated here in Mexico.
Victoria of Flavors of the Sun recently posted..Italian-Style Savory Spinach-Stuffed French Toast
Thanks for sharing!