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+5
Fresh coriander pesto
This is a delicious version of the classic pesto made with fresh coriander instead of basil. You can substitute the vinegar with lime or lemon juice. Serve with farfalle, or any other pasta shape.
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
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Cook farfalle according to package instructions; drain well and set aside.
- 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.
- 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 & ratings
Average global rating:
(202)
Reviews in English (162)
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
This may be deserving of a five, but only after some changes are made....what's up w/ the vinegar, walnuts, and cayenne?! Hubby loves cilantro, and so I remade it and I chose to change the recipe. I used 2 cups cilantro, 1/4 cup of roasted pinenuts, 1/4 cup of parmesan cheese, 2 tsp of salt, 2 tsp of black pepper, 1 tsp minced garlic, and 6 Tbsp olive oil. All I can say is wow...what a kick!!! Much better!! - 26 Mar 2006 (Review from Allrecipes US | Canada)