Oven-dried tomato and coriander pesto:
Lay chopped tomatoes on a baking tray and roast on a low heat for 3-4 hours until slightly dry but still juicy.
Blend mixed nuts with a garlic clove. Add Parmesan, coriander leaves, basil leaves, lemon juice, dried tomatoes, olive oil, salt and pepper and pulse to a coarse paste. Refrigerate until ready to use.
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