Spicy Almond Coriander Pesto

    Spicy Almond Coriander Pesto


    17 people made this

    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.

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate