This is a spicy alternative to classic basil pesto. You can control the spiciness by using less chilli and by removing the seeds and white membrane of the chilli before adding it to the pesto. If you like the spice, just throw it all in!
1 bunch fresh coriander
2 1/2 tablespoons toasted pine nuts
1/4 cup (60ml) extra virgin olive oil
5 cloves garlic
1 tablespoon fresh lime juice
1/2 fresh red chilli, seeded
1/4 cup (30g) grated parmesan cheese
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Directions Preparation:10min › Ready in:10min
Combine the coriander, pine nuts, olive oil, garlic, lime juice, chilli, and parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.