Coriander Pesto

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


  • 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


  • 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.


Serving: 100gCalories: 449kcalCarbohydrates: 27.8gProtein: 11.8gFat: 32.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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