Fiery Coriander Pesto

    Fiery Coriander Pesto


    187 people made this

    Everyone loves pesto - try this version which adds cayenne pepper and white wine vinegar for a little more kick! Serve over your favourite pasta.

    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 

    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 (4)


    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

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