Ingredients 1 large fresh bunch coriander with roots
1 tbsp chopped garlic
1 tbsp whole black peppercorns
2 tsp salt
2 tbsp lemon juice
Instructions Wash coriander thoroughly, scrubbing roots and separating stems to remove sand, which clings, then chop.
Roast peppercorns in a dry pan for a minute or two until fragrant.
Put all ingredients in electric blender and blend to a smooth puree, adding a little water if necessary.
If paste is made using a mortar and pestle do not add lemon juice until after the pounding has resulted in a smooth paste.