Coriander Pesto with Cumin

Ground cumin gives this pesto a kick. Serve with roast pumpkin and you’ve got a combo that’ll knock you’re socks off!   2 cups (tightly packed) coriander leaves 2 garlic cloves 2 tbsp toasted pine nuts 1 tsp cumin seeds ½ tsp ground cumin 1 tbsp lemon juice 150ml extra virgin olive oil   Use a mortar and pestle to pound the coriander, garlic, pine nuts, cumin seeds, ground cumin, lemon juice, sea salt and a little of the oil to a mushy paste (or process in a food processor). Gradually pour in remaining oil, stirring well. Store in an airtight container in the fridge for up to 1 month, topping up with more oil to prevent the surface from oxidising.