Can Jam Session #4 – Coriander Pecan Pesto

It is the fourth installment of the  2010 Can Jam and we decided to have a lil fun on a Saturday afternoon. We decided we wanted to do a twist on classic pesto and went to the market to see what was fresh. The basil was looking a little weak so we opted for Coriander and decided in place of pine nuts we would try Pecans. The results were great and final product is something we look forward to using in the coming summer months on fish, grilled chicken and pasta salad! Bring on the summer. Due to a lil too much ‘fun’ last night we opted for a session of water…yes. you heard it water. As well, we skipped dinner so our dinner feature will return next month.

Herb Jam Session Playlist
Love Stinks – Nazareth
Smells Like Funk – Black Eyed Peas
Smells Like You Mean It – The Killers
Smells Like Teen Spirit – Nirvana

Now on with the show, here are some shots from Can Jam Session #4…Battle Herbs!

Market fresh coriander

Ready to get chopped!

Fresh chopped pesto

For those of you that want to try this one out, here is the recipe.

CORIANDER PECAN PESTO

20 cups Fresh Coriander (loosely packed, stems removed)

6 cups Extra Virgin Olive Oil

5 cups Shredded Parmesan Cheese

2.5 cups Pecans

1 cup Freshly Squeezed Lime Juice

Salt and Pepper to taste

Place coriander, cheese, pecans, oil, lime juice, salt and pepper in a food processor. Process using on/off motion until finely chopped. Drink a half glass of water, take one Advil.

Divide pesto into freezable containers or Ziploc bags. Refrigerate or freeze until use. Good for 3-4 months if frozen. Go outside…it’s nice out!

This pesto compliments fish as well as chicken.

Makes about 7-8 250ml jars.

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