I am now in the midst of clearing my fridge leftovers, and have gotten rid of the milks to bake Tres Leches cakes, Lemon and Thyme to crackers, thyme and tarragon to pork stew. Now I have coriander, spring onions, feta cheese and cashew nuts into this, Watermelon and Feta Salad with Coriander Pesto.
Watermelon and feta salad with coriander pesto, a Greek inspired salad that is so perfect for our hot weather home entertaining. This coriander pesto is an asian twist to basil and pine nuts pesto. This salad makes an excellent starter/salad for outdoor dining like barbecue. It is so effortlessly prepared and take seconds to assemble. You will love the juicy sweet taste of watermelon mixed with salty cheese and nutty herb taste
Adapted from Taste.com.au
2 cups fresh coriander leaves, coarsely chopped
1/4 cup spring onion, chopped
2 garlic cloves, choppped
45g toasted cashew nuts
35g finely grated parmesan
125ml light olive or peanut oil, plus extra oil
salt to taste
- Place the coriander,garlic,cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (alternatively, place ingredients in a mortar and pound with a pestle until well combined).
- With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
- Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).
Pesto can be used in many ways. You can toss it with pasta, Spread it on bread or as appetizer dip. You can also stuff it on meat, or mix it with mashed potatoes. Lastly, you can drizzle it on grilled meat like steak or vegetables.
Pasta with Coriander Pesto. Simply Delicious!
For we brought nothing into the world and we can take nothing out of it. 1 Timothy 6:7