My easy Coriander Pesto Recipe is ready in just 5 minutes! Made with fresh coriander, jalapeño and nuts, this homemade pesto is delicious and versatile. Plus, it’s vegan, dairy-free, and keto-friendly!
Family favourite Green pesto sauce
A few years ago, my friends treated me to a fresh Basil Coriander Pesto Sauce Pasta, and it was absolutely scrumptious—quite different from traditional pesto.
Inspired by this, I decided to recreate the sauce at home (using her recipe, of course!). As luck would have it, I didn’t have basil on hand, so I improvised and made a fresh Coriander Pesto Sauce instead. We all fell in love with it, including the kids, and ever since then, this Green Pesto Sauce pasta has been a household favourite. It’s been almost 15 years now!
Nowadays, you can find a jar of Sacla Coriander Chilli pesto at the UK supermarkets. But honestly, it’s simpler, budget-friendly, and quicker to make it fresh at home.
Why You’ll Love This Tecipe?
- Quick and Easy: It’s a 5-minute wonder sauce, perfect for those busy days when you need a delicious meal in a hurry.
- Perfect recipe to use all the extra herbs lying in the fridge after making coriander sauce and coriander chutney.
- Versatile: This coriander pesto sauce is easy to adapt. Stir it into pasta with some cheese for a simple yet satisfying meal, or use it as a flavourful filling for your favourite meats. You can even drizzle it over tacos for an extra burst of flavour or use it as a sandwich spread.
- Dietary needs: it’s vegan, dairy-free, and keto-friendly, making it an ideal choice for a variety of dietary preferences.
- Customisable: If you enjoy the taste of onions, feel free to add them to your blender for an extra kick of flavour.
Ingredients
You’ll need just 6 ingredients, plus salt, water, and olive oil, to whip up this easy pesto sauce. You can also use this sauce to make Creamy Pesto Gnocchi or Pesto Mayo Sauce.
- Fresh coriander(cilantro): Every part of this herb, including the leaves and stalks, can be used. Finely chop the stalks.
- Chili or jalapenos: Both are excellent choices for this recipe. Options include serrano chili pepper, jalapenos, or bird’s eye chilli. If none are available, chilli flakes can be used as a substitute.
- Nuts (pine nuts, cashews, or almonds): In vegan pesto recipes, I use Nuts to add the consistency and deep flavors. I use both Pine nuts and cashews. But almonds or pistachios can be used as substitutes - they will taste a bit different though. For a keto-friendly or paleo diet, silvered almonds are a good option.
- Lemon : I prefer fresh lemon juice, but you can also use lime juice.
- Olive oil: Choose a good quality extra virgin olive oil for the best results. They add rich flavours to the sauce.
How to make Coriander Pesto?: Step by step
It is really simple and straightforward to make coriander pesto at home. Place all the ingredients into a blender jar or food processor. Process until smooth. If the sauce seems too thick, add 2-3 tablespoons of water and blend again.
How to make Coriander Pesto Pasta?
Toss cooked pasta with coriander pesto. If you like loosen it up with a bit of reserved pasta water. Serve topped with grated cheese, toasted pinenuts, chilli flakes and enjoy.
How to Use this Coriander Pesto Sauce?
- Quick coriander pesto pasta: Mix with al dente pasta and top with cheese for a speedy and flavourful meal.
- Cilantro Dressing: Blend with yogurt to create a simple and tasty cilantro dressing.
- Enjoy as a spread for sandwiches, or mix with mayonnaise to make a creamy Pesto Mayo.
- Use as a marinade for paneer, cauliflower, seafood and meats to infuse them with vibrant flavour. Alternative to tandoori marinade!
Storing leftovers
In the fridge: Transfer the homemade coriander pesto sauce to an airtight container .Store in the refrigerator for up to 1 week.
In the freezer: Spoon the leftover coriander pesto sauce into ice cube trays or small freezer-safe containers. Cover and freeze until solid, then transfer to a labeled freezer bag. Store in the freezer for up to 3 months.
Have Plenty of Coriander (cilantro)- Wondering how to use it?
It is my favourite herb to use in dishes. Right from jazzing the curries with chopped fresh coriander leaves to using them in chutneys, pesto and more. All part of the coriander plant are edible - right from leaves, stalk and seeds.
Did you know you can make Ground coriander powder at home with coriander seeds? Its simple and I have got you covered with my recipe. Want to know more about this herb, check out The Spruce Eats' article on Coriander Vs Cilantro.
Easy Recipes with Coriander - Creamy Coriander sauce, Coriander Chutney for Street Food, Cilantro Lime Rice
Recipe FAQ's
Take the coriander leaves out of the packaging.
Line an airtight container (glass or plastic works well) with a clean paper towel to create a moisture barrier. The paper towel will absorb excess moisture, which can wilt the leaves.
Gently place the coriander leaves inside the lined container and layer with another paper towel. Seal the container with a tight fitted lid and transfer to the fridge.
Your coriander leaves will stay fresh for up to 2 weeks. ( mine usually stays fresh up to 3 weeks) Every time you open the container, quickly pick out any wilted or yellowed leaves to prevent them from spoiling the rest.
Tips:
Avoid washing the coriander until you're ready to use it. Moisture speeds up spoilage.
For even longer storage, consider freezing chopped coriander leaves in an airtight container
Coriander pesto typically has a fresh, herbaceous flavour with a hint of citrus. It's often described as bright, aromatic, and slightly peppery due to the coriander leaves. The addition of garlic, nuts (such as pine nuts and cashews), and olive oil adds depth and richness to the flavour profile.
Coriander pesto can become bitter due to old coriander or blending the ingredients too long.
Yes, you can freeze coriander pesto. Transfer it into an airtight container or ice cube trays, ensuring there's minimal air exposure. It can be stored in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight or at room temperature for a few hours.
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Equipment
- Blender or Food Processor
Ingredients
- 100 g Coriander
- 2 tablespoon Pinenuts
- ¼ Cup Cashewnuts
- 1 Clove Garlic
- 1 Green Chilli Jalapeno
- ¼ Cup Olive Oil
- Salt to taste
- ½ Lemon Juice
- 3-6 tablespoon Water
Instructions
- Add all the ingredients to a blender jar along with 3 tablespoon water and Process.
- Add a little more water if needed and process until you have thick sauce.
- Transfer the prepared sauce to an airtight container and refrigerate for up to 4 days.
Notes
Top Tips
- Use fresh coriander, not the frozen variety
- Use both the leaves and stalks of the coriander. They are edible and add flavour to the sauce.
- Use high-quality ingredients for the best pesto sauce
- Store the sauce in an airtight container in the refrigerator and use within four days for the best flavours.
Jane says
Bless you for this recipe ,especially as Sacla have now stopped making ,coriander and coriander chilli ,pestos. It’s my favorite,so tasty and fresh.
Thank you.
Sandhya Hariharan says
So glad you found the coriander pesto recipe helpful I’ve been making this for years—it’s such a fresh, vibrant one, isn’t it?
Yes, it’s such a shame about Sacla stopping theirs. But on the bright side, this homemade version is just as delicious (if not better!) and you can make it for much less at home.
Thanks so much for taking the time to leave a comment!