Do you hate coriander (cilantro) or just not that fond of it? I am not crazy about it myself and my partner really hates it. However, there is one way that we love it. When blended into a creamy pesto sauce, the taste transforms into something else.

We love coriander pesto drizzled over roasted potatoes. I usually serve it over roasted kipfler potatoes or roasted sweet potato mash (flesh removed from whole sweet potato).

 

Over the weekend  I had some leftover roasted sweet potato and purple potato so I decided to put this salad together. I also recently bought Follow Your Heart Roasted Garlic Veganaise, which is my new favourite mayonnaise. So I mixed my favourite Coriander Pesto with the Garlic Veganaise, which was a match made in heaven. I paired it with baby spinach, but shredded kale or mesclun would work too.

Roasted Potato Salad with Coriander Pesto Aioli

(vegan, gluten free, soy free)

Ingredients:

2 cups sliced  sweet potato and purple potatoes, cut into rounds

olive oil

4 tbsp Cashew Coriander Pesto (recipe below)

4 tbsp Follow Your Heart Roasted Garlic Veganaise (or other good quality vegan aioli)

2 handfuls baby spinach or other greens.

Method:

1. Preheat the oven to 200 degrees.Roast the potatoes

2. Place sweet potato on a baking tray and drizzle with olive oil. Roast the potatoes for 20 minutes or until cooked. Leave to cool to room temperature.

3. In a small bowl stir equal parts of pesto with aioli.

4. Assemble salad with baby spinach, then potatoes and then drizzle pesto aioli on the top.

 

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Cashew Coriander Pesto

(vegan, raw, gluten free, soy free)

Ingredients:

1/2 cup cashews

4 garlic cloves

1 cup fresh coriander

1/4 cup extra-virgin olive oil

1/4 cup water, sea salt to taste

Methods:

1. Just add all the ingredients into a Vitamix or high-speed blender. Blend until smooth.

*Makes about 1 cup.