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Fresh Coriander Pesto

2.0/5 rating (4 votes)
  • Serves: 4-6
  • Prep Time: 10 mins
  • Ready in: none
  • Difficulty: Very Easy
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Fresh Coriander Pesto

The secret to a great pesto is simple fresh ingredients, this will not disappoint and its Gluten-Free, of course.


  • 150g fusilli pasta (this will give you 300g cooked pasta)
  • 4 large potatoes, peeled
  • cut into 2-3 cm cubes and cooked,cooled
  • 150g long green beans
  • cut into 3cm pieces and cooked then cooled under cold water
  • For the Dressing
  • 2 pots fresh basil
  • 20g Parmesan cheese, cut into chunks
  • 2 cloves garlic, peeled
  • 6-7 tbsp extra virgin olive oil
  • Salt
  • Coarse ground black pepper
  • To Serve
  • Extra Parmesan cheese
  • Few extra basil leaves

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  • Pre heat the oven 200°C gas 6.
  • Place the pine nuts on a tray and bake until lightly browned, but not burnt. Then cool.
  • This will increase their flavour.
  • Place the shallots, garlic, pepper, coriander, cheese, chilli and salt into a food processor.
  • Add half the oil and blitz until fairly smooth.
  • Gradually add the oil until you have a thickish sauce, add more or less oil until you get the right consistency.
  • Spoon into a bowl, taste and adjust with salt and pepper, sometimes a squeeze or tow of lemon brings out the flavour.

Phil's Tips

This is quite unusual, but works really well. Its takes a flavour profile that everybody seems to like, and make it into a traditional sauce. The Italian purists may be up in arms, but I think its great.

Take care though as the acid in the lemon will react with the brilliant green of the coriander and discolour slightly, so add at the last moment.

That’s it, serve with pastas, rice, roasted vegetables, or as a dip, its very unusual…

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