Spicy Almond Coriander Pesto

    10 minutes

    Coriander makes a nice change from basil in this pesto which can be used as a dip or on pasta. It's got a little heat to it.

    17 people made this

    Serves: 8 

    • 1/4 cup toasted sliced almonds
    • 1 teaspoon olive oil
    • 2 cloves garlic
    • 2 cups fresh coriander leaves
    • 1/2 cup olive oil
    • 1 tablespoon fresh lemon juice
    • 1/2 tablespoon chilli flakes
    • salt and ground black pepper to taste

    Preparation:10min  ›  Ready in:10min 

    1. Toast almonds in small frypan over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.
    2. Heat 1 teaspoon olive oil in a small frypan over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.
    3. Pulse the almonds, garlic and coriander together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, chilli flakes, salt and pepper and continue processing until smooth.

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    Reviews in English (14)


    This one is a real crowd pleaser! My personal touch: add fresh basil to the pesto then throw it into the oven with jalapeno cheese on top to really spice things up. Caution: this one is really hot!  -  25 Jul 2009  (Review from Allrecipes USA and Canada)


    I used pine nuts instead of almonds. This has great taste, and is easy to make. I put some pesto into mushroom caps, and baked until heated through. It made great appetizers!  -  20 Jan 2011  (Review from Allrecipes USA and Canada)


    Loved the idea! Had to change it - only had a cup of cilantro so i used a little less oil and nuts. Used a mix of almonds, cashews and sunflower seeds instead of just almonds. Turned out delicious!!!  -  26 Oct 2010  (Review from Allrecipes USA and Canada)