Fiery Coriander Pesto
Serves : 8
- 500g farfalle pasta
- 1 large bunch fresh coriander
- 5 cloves garlic, minced
- 1 tablespoon white wine vinegar
- 60g grated Parmesan cheese
- 1/2 teaspoon cayenne pepper
- 60g walnuts or pecans
- salt to taste
- 1/2 cup (125ml) olive oil, or as needed
Preparation: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.
Took shortcuts. Wow! This was really good! The only thing I substituted was pine nuts instead of the other nuts. Also the left overs actually tasted better the next day- I think I will make the pesto again a day ahead of time so the flavours will blend better. Also there is no need to pick the leaves off the coriander - just wash- squeeze out the water-cut the ends off, then cut in half and add to the blender. - 08 Oct 2008
Used different ingredients. This was great! To adjust to personal taste: I use only 2 cloves of garlic, which was plenty. 5 tbsp. of parmesan, 1/2 tsp. black pepper, 1 tbps. lemon juice and a handful of Brazil nuts. Brilliant pesto!...Next time, I’d double recipe so I can freeze some in an ice-cube tray for quick meals. Thank you for sharing and for some many helpful reviews. - 08 Oct 2008
Something else. I used this recipe to create a quick and easy starter I had at a party a few years ago. Spread one package of cream cheese on a plate and then spread it with the pesto. Serve with tortilla chips or crackers. I used more coriander than called for in this recipe - almost double, I think. Also added some lime juice which gave a great, bright burst of flavour. Don't really remember how much, but maybe 1-2 T? - 08 Oct 2008