Coriander-Avocado Pesto

• 100g picked fresh coriander leaves
• 1 garlic clove, crushed
• 1 avocado, stone removed
• 2 tbsp freshly grated Parmesan cheese
• 2 tbsp pine nuts, toasted
• 100ml extra-virgin olive oil

To Make:

1. Place the coriander leaves and garlic in a blender, add the avocado flesh, Parmesan cheese and pine nuts and whiz to a puree

2. Using the feed tube at the end of the blender, slowly drizzle in the olive oil to form a sauce.

 Season to taste.