Name: Vibrant Coriander Pesto: An Indian-Italian Fusion Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups Coriander (fresh, packed; approximately 4 cups loosely packed, washed and drained. also known as dhania.); 1/4 cup Pistachios (shelled); 3 clove Garlic; 1.5 tsp Salt (adjust to taste); 1/2 tsp Pepper (freshly ground, black, preferred); 1/2 cup Olive Oil (extra virgin, preferred); 2 tbsp Lemon Juice (freshly squeezed); 2 tbsp Parmesan Cheese (grated; optional)

Vibrant Coriander Pesto: An Indian-Italian Fusion Recipe

5 minutes

1203 reads

4.50 from 4 votes

Italian

About Vibrant Coriander Pesto: An Indian-Italian Fusion Recipe

Tired of the same old pesto? This Coriander Pesto recipe offers a vibrant, zesty twist on the classic, using readily available Indian pantry staples. Inspired by my love of both Indian and Italian cuisine, I've created a pesto that's both familiar and excitingly new.

Instead of basil and pine nuts, this recipe features fragrant coriander leaves, crunchy pistachios, and aromatic garlic, all blended with olive oil for a smooth, flavorful paste. It's surprisingly simple to make and incredibly versatile.

Use this delicious coriander pesto as a vibrant pasta sauce, a flavorful spread for sandwiches, or a unique topping for grilled meats or vegetables. Get ready to experience a fusion of flavors that will tantalize your taste buds!

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Recipe Time & More

Prep5

Total5

Calories298 kcal

Serves

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Herbs & Nuts

▢ 2 cups Coriander fresh, packed; approximately 4 cups loosely packed, washed and drained. also known as dhania.
▢ 1/4 cup Pistachios shelled

Aromatics & Seasoning

▢ 3 clove Garlic
▢ 1.5 tsp Salt adjust to taste
▢ 1/2 tsp Pepper freshly ground, black, preferred

Liquids & Finishing

▢ 1/2 cup Olive Oil extra virgin, preferred
▢ 2 tbsp Lemon Juice freshly squeezed
▢ 2 tbsp Parmesan Cheese grated; optional

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Instructions

Prepare the Ingredients

Wash and thoroughly dry the coriander leaves.
Shell the pistachios.
Peel and mince the garlic cloves.

Blend the Pesto

Combine the coriander leaves, pistachios, garlic, salt, and pepper in a food processor or high-powered blender.
Pulse until coarsely chopped.
With the motor running, slowly drizzle in the olive oil until a smooth paste forms. Scrape down the sides of the bowl as needed.

Finish and Serve

Stir in the lemon juice and, if using, the grated Parmesan cheese.
Taste and adjust seasoning as needed.
Serve immediately or transfer to an airtight container and refrigerate for up to one week.

Recipe Notes

Expert Tips for the Best Coriander Pesto

For a richer flavor, toast the pistachios in a dry pan before blending.
Adjust the amount of olive oil to achieve your desired consistency. Start with less and add more as needed.
If you don't have Parmesan cheese, try using another hard cheese like Pecorino Romano or even nutritional yeast for a vegan option.
To maximize freshness, use fresh, high-quality ingredients. The flavor of the pesto is directly related to the quality of the ingredients used.