Coriander and tamari pesto with char-grilled greens

Babiche Martens

Are you like me and known to buy a huge bag of coriander, only to eat half? This is the perfect way to use the remainder. Not only is it delightful over an array of chargrilled greens, but it’s also delicious on crackers, folded through pasta or in a wrap.

Pesto

2 cups	Chopped coriander (Main)
2 cloves	Garlic
2 tsp	grated lemon zest
½ cup	Tamari almonds (Main)
2 tsp	Chopped red chilli
½ cup	Olive oil (Main)

Vegetables

1 Tbsp	Olive oil
2 tsp	Sesame oil
1 head	Broccoli (Main)
100 g	sugar snap peas (Main)
1 bunch	Gai lan, ends trimmed, or use bok choy (Main)
1 bunch	Asparagus (Main)

Directions

1. To make the pesto, into a food processor place coriander, garlic, lemon, almonds, chilli and olive oil. Blend until pesto-like. Season with salt and pepper.
2. For the vegetables heat a barbecue grill to a medium heat. Rub the vegetables with oil and chargrill until just cooked through and lightly browned.

More of Angela's Asian-style vegetarian side dishes

• Miso eggplant with sesame
• Chinese pancakes with garlic chives and mushrooms