Back when the Romans wore togas, coriander seeds were one of the most sought-after ingredients. Today, its leaves are the hero of this zingy Fresh Coriander Pesto.
Growing in Italy alongside acres of basil, our coriander develops its fragrance by soaking up the sunshine. Once it’s picked, we pound plenty of the leaves together with Grana Padano cheese, pine nuts and a hint of chilli.
Notice its Asian flavour notes? Try adding it to soba noodles with a squeeze of lime.