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Coriander Pesto
Recipe by:
Gena Urias
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.
Ready in 30 mins
Saved by 18 cook(s)
Ingredients
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
Not quite right? Check out these similar recipes!
Preparation method
Prep: 15 mins | Cook: 15 mins1.
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.
Provided by:Allrecipes
Last updated:
14 Mar 2013
Reviews & comments
Easy
this was really delicious different from the normal pesto, my family loved it, we had it with a baked potato and salad, lovely
Posted:
25 Jan 2013
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