Waji’s Chilli Coriander Pesto is a result of a resourceful Waji coming up with a product to use up the coriander leaves that were left over, after using the roots of the coriander for his laksa paste. It differs from basil pesto with coriander used instead of basil, almond meal instead of pine nuts and some chilli added but no parmesan cheese. Uses can be similar to basil pesto and you can be creative and come up with your own. It’s delicious with seafood over some pasta (or by itself with pasta), spice up your pizza base with it, add a dollop to your roast potatoes or mixed through a warm potato/vegetable salad.
Available in 250g jars.
No artificial colours, flavours or preservatives.
Waji started life in Bangladesh, but at the age of eight was adopted and came to live in Australia. He loved helping his Mum with cooking and became an apprentice chef as soon as he could. Apart from Australia he has worked in Europe and Asia. No doubt he has been influenced in his cooking by what he has seen and done, but more so by what he tastes. If Waji couldn’t find a product to his liking he would make it. After making a red chilli oil when he couldn’t find a commercial one he liked, friends and chefs started asking for it and so “Waji’s” began. Waji has put in the work in the kitchen, coming up with great products that are ready to go, so you can make a dish with complex flavours, simply.