The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Asparagus, Coriander & Chilli Pesto
Keep the short asparagus season going for as long as possible with my divine pesto recipe.
Prep Time: 10 min
Cook time: 5 min
Serves: 6 - 8
160g asparagus stalk
25g coriander, leaves & stems
1 fresh chilli, chopped OR
1/2 tsp flakes
1 clove garlic, chopped
1/2 cup nuts (I love cashews)
150ml olive oil
1/2 cup parmesan, grated
1 lemon, zest & juice
Salt and freshly ground black pepper
Take a bunch of asparagus, snap off the woody end, then slice the bunch through about 4 inches from the spear top.
Fill a small saucepan with about 2 inches of water, season with a sprinkle of salt and bring to a boil. Meanwhile get a bowl ready with some ice and cold water.
When boiling drop your stalks in and cook until they turn bright green – this should take about 2 – 4 minutes a little longer if your asparagus is very thick. Drain and drop into the cold water. This will stop them from cooking and keep them full of flavour, crisp and delicious.
If using a hand blender, pop into a bowl or the bowl of a food processor, along with the coriander, chilli, garlic, nuts (pine nuts, hazelnuts or peanuts are fab too) and half the olive oil.
Blend until you have a coarse paste.
If using a food processor, remove the blade and add the parmesan and remaining olive oil. Add the zest of the lemon and a squeeze of juice.
Mix, taste and season.
Jax Says : beautiful spread on a plate topped with some pan fried fish. Or as an alternative to tartare sauce. Or as a salad dressing. Or mixed through hot roasted potatoes – OR – oh shut up Jax!!
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