Five Herb Pesto

Toast 1 1/2 teaspoons whole coriander seeds in a dry skillet, let cool, then grind in a mortar & pestle. Add 1/2 teaspoon salt, and one large clove of peeled garlic. Crush. Add a handful of toasted almond slices, and the zest of one lemon - smash into a paste. Work in fifty medium basil leaves, a few at a time, then a handful of arugula, and 1/2 teaspoon fresh oregano leaves. Blend until consistent. Add 1/4 cup minced chives, and 3/4 cup shaved Pecorino cheese. Use the pestle to gradually work in 1/4 cup olive oil. Taste and adjust. 

Makes about 2/3 cup.

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