Cilantro/Coriander Pesto

Lightly toast the nuts if you like (I didn’t). Add everything into a food processor with half the olive oil. Give it a couple of quick turns. Keep it turned on while adding the rest of the oil in a thin stream. Make a smooth paste. Keeps well in the fridge for at least 2–3 weeks. If you only want a small amount, store the rest of it in the freezer right away.

If you are freezing, put it in a Ziploc bag and roll it into a disc, removing as much air as possible. Then seal the bag and pop it into the freezer. You can then take it out and break just the right sized piece when you need it.