Coriander-pesto sauce

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5 min


3 /4 cup (150 mL) sauce, enough to coat 1/2 lb (250 g) pasta

Coriander-pesto sauce

© Royalty-Free/Masterfile


  • 1/3 cup packed fresh cilantro leaves
  • 1/3 cup mint
  • 1/3 cup basil leaves
  • 1/3 cup ground almonds , or 1/2 cup slivered almonds or pecan pieces
  • 1/4 cup freshly grated parmesan
  • 2 tsp freshly squeezed lemon juice
  • 2 garlic cloves , chopped
  • 1/4 tsp Tabasco sauce , or other hot sauce, or 1 jalapeno pepper, seeded and coarsely chopped (optional)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup olive oil


  • In bowl of a food processor or blender, combine coriander, mint, basil, almonds, Parmesan, lemon juice, garlic, Tabasco, if using, salt and pepper. Pulse until finely chopped. With motor running, slowly drizzle in oil. Toss with hot drained pasta and serve hot or at room temperature. Pesto will keep well in a sealed jar in the refrigerator for 2 days or in the freezer for several months.

Nutrition (per serving)

  • Calories
  • 152,
  • Protein
  • 3.5 g,
  • Carbohydrates
  • 2.5 g,
  • Fat
  • 14.8 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 197 mg.

When the garden is overflowing with herbs, make this easy sauce–a new lively twist on traditional basil pesto that freezes beautifully. We like it with fusilli or fettuccine–either alone or with steamed, well-drained, fresh seasonal vegetables such as yellow zucchini, baby carrots or cauliflower florets.

Freezer tip

You can make a double batch of sauce and freeze in ice-cube trays. When firm, remove and pop into resealable freezer bags.