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.

Gena Urias

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.

Recently Viewed

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

Write a review

Click on stars to rate