Coriander, parsley and ginger pesto
Method:
Put the garlic and a good pinch of salt in a mortar and crush with the pestle until it becomes a frothy paste. Add the grated ginger and keep crushing until incorporated. Add the sunflower and pumpkin seeds and crush them into the paste. Add the coriander and parsley leaves and pound until they wilt and break into small pieces. Slowly drizzle in the olive oil, working the pestle until it emulsifies and reaches the consistency you like. Transfer to a small bowl and stir in the lemon juice with a spoon. Taste and add more lemon juice and salt if needed.
Ingredients:
- garlic 1 (cloves)
- salt 1 (pinch)
- ginger 1 (pieces)
- sunflower seeds 2 (tbsp)
- pumpkin seeds 2 (tbsp)
- fresh cilantro 1 (bunch)
- fresh parsley 1 (bunch)
- olive oil 0.75 (cups)
- lemon 1 (pieces)