Herbs are often something we buy for a particular recipe, and then find a handful of at the back of the fridge. Although the recipe below is for coriander, it can be adapted easily for other herbs, whether it is one type or a mixture. It’s up to you to be as creative as you like! For this recipe, you will need a blender – I just use a little Kenwood one, as the quantities are relatively small.
Takes approximately 10 minutes. Makes enough for one small ramekin.
You will need:
- Handful of coriander (or other soft herbs such as basil, parsley, or mint; you can also include some woody herbs such as rosemary or thyme, but I’d use soft herbs as your base)
- Juice from half a lemon
- One garlic clove
- Pinch of salt
- Drizzle of olive oil
- One teaspoon of tahini (or alternative – you can be as creative as you like here, pine nuts and parmesan are classic additions)
Blitz the herbs quickly until roughly blended, then add the rest of the ingredients. Blitz until well-combined. Serve as a simple dip, or use to coat fillets of fish, meat steaks or chops, or as a simple pasta sauce.