Coriander Pesto

5 from 7 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 449 kcal

Ingredients
 

  • 1 bunch Coriander
  • 20 g Parmesan
  • 3 tbsp Pumpkin seeds
  • 1 medium sized Peeled garlic clove
  • 6 tbsp Rapeseed oil
  • Salt and pepper
  • 180 g Spaghetti
  • 2 tsp Grated Parmesan

Instructions
 

  • Finely puree the coriander with the stalks, pumpkin seeds, clove of garlic, finely puree the rapeseed oil, Parmesan, salt and pepper with a blender. Pour coriander pesto into two small glasses (250 ml) and close tightly. Pesto will keep for a few weeks in the refrigerator.
  • Boil the spaghetti in plenty of salted water until firm to the bite, drain and collect some pasta water. Mix the pasta with about 2 tablespoons of pesto and pasta water. Arrange the spaghetti on plates and serve sprinkled with Parmesan.

Nutrition

Serving: 100gCalories: 449kcalCarbohydrates: 27.8gProtein: 11.8gFat: 32.6g

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