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.

Gena Urias

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.

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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

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