Coriander pesto

    30 min

    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.

    198 people made this

    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 & ratings
    Average global rating:

    Reviews in English (160)


    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)