Coriander, the herb I am so partial to. Crushed some into pesto one day, with extra virgin olive oil, toasted almonds, parmesan, some garlic and a little bit of red chilli and voila! A keeper of a pesto that we serve at the café daily.
Succulent prawns are tossed in because I couldn’t resist seafood + coriander. Neither would you. By the way, we also added a vegetarian version of this delicious pasta.
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