Coriander Pecorino Pesto

Note: Representative Image from the internet.

Ingredients

• 1 cup tightly filled fresh Coriander leaves with stems

• ½ cup Pecorino cheese

• 2 Garlic cloves

• ¼ cup Walnuts

• ½ cup Olive oil

• Salt to taste

• Pepper to taste

• 1 Lemon

Method

1. Grate the Pecorino cheese and measure.

2. Wash the coriander and cut roughly.

3. In a blender add the coriander, walnuts, salt, pepper and roughly blend and pulse. Add olive oil and grated cheese and repeat the process. Squeeze a lemon in and pulse one last time.

Serving suggestion: Toss with warm spaghetti or use as a dip with crackers and lavash.

Recipe by MTAC Culinary School

Panchal dairy is delighted to have collaborated with MTAC International Culinary School to develop exclusive mouth-watering recipes. MTAC is a leading institute for Pastry & Culinary Arts and the only International Culinary School in Ahmedabad.