Coriander, Chilli & Basil Pesto
Pesto's are a great way of using up the summer surge of fresh garden herbs.
In a food processor blend all your ingredients except the rapeseed oil, until the mixture comes together. You can add a cup of Parmesan to the mixture if you like but I prefer it without. Continue to blend in the food processor, while adding a steady stream of the rapeseed oil until your pesto has reached a consistency you like. If you like it really smooth simply blend for longer.
Can be stored in a fridge for up to 7 days or divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
A perfect accompaniment to seafood or grilled chicken or tossed through pasta.