Vegetables with coriander and hazelnut pesto
I don’t cook enough vegetarian dishes so today I thought I would give it a go. To get inspired I went to the green grocer and bought all of the vegetables that inspired me. I did think about a vegetable curry but wanted to make something I had never done before. I ended up with a mix of vegetables and thought I would think of something once home.
I got a portobello mushroom, radishes, sprouting broccoli, a chilli, bok choy and a small aubergine.
Happy with my veggie bounty I needed something to pull it all together and got a bunch of coriander as well. I didn’t like coriander at all for as long as I can remember but one day it just made sense and ever since I add it to most foods where it fits in generous amounts.
The green grocer sometimes has gems tucked away in the back and this time I found curry leaves so I got some of those as well. I read a recipe on Indu’s blog Indu’s International Kitchen. It is loaded with beautiful and inspiring dishes and I loved the use of the curry leaves for this curry.
Once home I spread out the vegetables and decided how to cook them.
I roasted the portobello mushroom and the aubergine in the oven with a little olive oil and a sprinkle of salt.
I steamed the boy choy and some sprouting broccoli and sliced some raw radishes. I thought a pesto would be nice and decided to make a hazelnut and coriander pesto.#
Hazelnut and coriander pesto
preparation time 5 minutes
cooking time 0 minutes
- 1 big bunch of coriander
- 3 spring onions/scallions
- a handful of toasted hazelnuts
- 1 clove of garlic, chopped
- 1 tbsp sunsflower seeds
- Extra virgin olive oil to bind the pesto together and to cover, about 1/2 dl or 1/4 cup
Roughly chop the coriander and the spring onions. Place all of the ingredients in the blender and blend until all ingredients come together but there is still some texture left. Taste and add a pinch of salt if necessary. Place the pesto in ajar and cover with extra virgin olive oil.
If there is any pesto left it is great simply mixed with pasta.
I placed a little olive oil in a hot pan with mustard seeds, ginger cut in to thin sticks and the curry leaves. Cook for a few minutes until the mustard seeds are popping and the curry leaves are crispy.
I got some cottage cheese out and plated up. Add the pesto and last spoon the oil with the curry leaves, ginger and mustard seeds.
The curry leaves and the mustard seeds added a nice crispy texture as well as flavour. The dish was very filling and as always I did think I should cook more vegetarian dishes. The dish would work without the cottage cheese, perhaps replaced by tofu if you would prefer a vegan dish.
Come and join us for another great foodie party! Happy weekend!