Coriander pesto

    Coriander pesto


    194 people made this

    About this recipe: This is a delicious version of the classic with a little more kick! You can substitute the vinegar with lime or lemon juice. Serve with farfalle, or any other pasta shape.

    Serves: 8 

    • 1 (500g) pack farfalle pasta
    • 1 large bunch fresh coriander
    • 5 cloves garlic, minced
    • 1 tablespoon white wine vinegar
    • 50g (2 oz) grated Parmesan cheese
    • 1/2 teaspoon cayenne pepper
    • 50g (2 oz) walnuts or pecans
    • salt to taste
    • 100ml (4 fl oz) olive oil, or as needed

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook farfalle according to package instructions; drain well and set aside.
    2. In a food processor or blender, blend coriander, garlic, vinegar, Parmesan, cayenne pepper, nuts and salt. Add 4 tablespoons of the olive oil, and blend. Add more olive oil until the pesto reaches your desired consistency.
    3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

    Recently viewed

    Reviews (2)


    Very Garlicky but super tasty! - 02 Feb 2014


    this was really delicious different from the normal pesto, my family loved it, we had it with a baked potato and salad, lovely - 25 Jan 2013

    Write a review

    Click on stars to rate