This is quite unusual, but works really well. Its takes a flavour profile that everybody seems to like, and make it into a traditional sauce. The Italian purists may be up in arms, but I think its great.
Take care though as the acid in the lemon will react with the brilliant green of the coriander and discolour slightly, so add at the last moment.
That’s it, serve with pastas, rice, roasted vegetables, or as a dip, its very unusual…