Spicy Coriander Pesto

    10 minutes

    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!

    37 people made this

    Serves: 6 

    • 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

    Preparation:10min  ›  Ready in:10min 

    1. 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.

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    Reviews in English (35)


    This recipe ROCKS!!! If there were 10 stars, I'd give it that!!! We've been buying a tiny tub of a very delicious cilantro lime pesto at our local gourmet grocery store, to the tune of 4-5 bucks . . . I just purchased my first food processor and thought it would be fun to try and find a similar recipe, for my processor's maiden voyage! This one exceeded my expectations! The jalapeno adds a nice, surprising kick that the grocery store version doesn't have. Thanks a million for sharing!  -  23 Jun 2008  (Review from Allrecipes USA and Canada)


    Good recipe; nice and spicy. I did add a little salt. Good with meats and I even mixed some in with my salad greens.  -  20 Oct 2007  (Review from Allrecipes USA and Canada)


    Recipe was really good. I tossed it with whole wheat rotini pasta and grilled chicken but somewhere between here and the grocery store I lost my jalapeno so I had to make it without...Im sure it will be MUCH better with it next time....Ill definitely make this one again!  -  07 May 2008  (Review from Allrecipes USA and Canada)