We had coriander that needed using up so the Pesto Master got to work. I don’t think he can help it when there are herbs to be used up as we’ve had quite a few different types of pesto around.

It’s a little strange to be honest – really very strong and spicy with a bit of a burn on the tongue. It’s overly intense by itself so we needed to think about how we could dilute it down but still maintaining the essence of corianderness.

So I turned it into a dressing – with 3 tablespoons of white wine vinegar, 2 tablespoons of olive oil and 1 teaspoon of the pesto. The fresh intensity of the coriander came through but without the burn. Coriander goes well with prawns so we made a prawn and new potato salad with this  – along with some griddled vegggies – asparagus and sliced courgettes were brushed with crushed garlic and griddled.