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Coriander Pesto Linguine

Monday, 20 February 2012

I usually use coriander to garnish my dishes but they always come in a big bunch and they wilt so quickly in the fridge. I can't freeze them as garnishes are best fresh, so I usually blend them and use in marinades like for the Grilled Coriander and Lime Chicken I made awhile ago. Another great way to finish up all the coriander before they go bad is to make pesto. The pesto is very versatile. Simply toss together with some pasta, use as a dip or serve with grilled chicken or fish.

Simply. Healthy. Oh-so delicious!

Coriander Pesto Linguine

Coriander Pesto Linguine

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 15 mins
Yield: serves 2

  • 150 g linguine
  • 4 tbs pesto (recipe below)
  • Fish sauce
  • Sesame oil
  • Sesame seeds
For pesto: makes 3/4 cup
  • 50 g peanuts and sesame seeds mix - roasted
  • 50 g fresh coriander
  • 1 red chili - coarsely chopped (more to taste)
  • 2 cloves garlic
  • 1/2 inch ginger
  • 1 tsp sugar
  • 3 tsp fish sauce
  • 1 lime's juice
  • 6 tbs olive oil (or more)
For Pesto:
  • Place all ingredients in a food processor, blend until a paste is formed. Add more oil if too dry.
For pesto linguine:
  • Cook pasta according to the instructions on the package. Drain.
  • Mix together pasta and 4 tbs of pesto (more if too dry).
  • Season to taste with fish sauce.
  • Drizzle a bit of sesame oil and garnish with sesame seeds.
Coriander Pesto Linguine

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