- 100g picked fresh coriander leaves
- 1 garlic clove, crushed
- 1 avocado, stone removed
- 2 tbsp freshly grated Parmesan cheese
- 2 tbsp pine nuts, toasted
- 100ml extra-virgin olive oil
To Make:
1. Place the coriander leaves and garlic in a blender, add the avocado flesh, Parmesan cheese and pine nuts and whiz to a puree
2. Using the feed tube at the end of the blender, slowly drizzle in the olive oil to form a sauce.
Season to taste.
