Coriander Pesto
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serves:
8
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yield:
8 servings
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ready in:
30 mins
(15 mins
Prep
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15 mins
Cook)
This is a delicious version of the classic with a little more kick! You can substitute the vinegar with lime or lemon juice. Serve with farfalle, or any other pasta shape.
ingredients
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1 (500g) pack farfalle pasta
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1 large bunch fresh coriander
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5 cloves garlic, minced
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1 tablespoon white wine vinegar
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50g (2 oz) grated Parmesan cheese
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1/2 teaspoon cayenne pepper
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50g (2 oz) walnuts or pecans
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salt to taste
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100ml (4 fl oz) olive oil, or as needed
preparation method
- 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.