Coriander pesto

Coriander pesto

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  • 6
  • Carb Conscious Dairy free Health conscious
  • 15 minutes


  • 80 g fresh coriander, washed, dried and roughly chopped
  • 4 garlic cloves, chopped
  • 1 x 4–8 cm fresh ginger piece, peeled and chopped
  • 2-3 small bird’s-eye chillies, seeded
  • 40 g salted peanuts, crushed
  • 85 ml freshly squeezed lemon juice
  • 65 ml canola oil
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Blend all the ingredients using a hand blender, or whizz in a food processor without bothering to chop everything beforehand.

If the pesto is too thick, add a small amount of water until you like the consistency.

Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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