Coriander Pesto
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 2 people
- 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: 100g | Calories: 449kcal | Carbohydrates: 27.8g | Protein: 11.8g | Fat: 32.6g