Spinach, Coriander & Pesto Pasta


1st post in 2013! – This pesto is a great recipe worth posting, mainly so I do not forget when I’m trying to make it again and also because I want someone to try it out. It’s a pesto with a twist. It is definitely not the Italian version but MY version. A very green dish with loads of veggies but also A LOT of olive oil 🙂 Coriander, Basil, Spinach and Almonds… All very different ingredients to the conventional pesto…

Ingredients: (Quantities can be changed according to taste)

For the pesto:

  • 2 cups of fresh basil leaves
  • 1 cups of fresh coriander
  • 1 cup of spinach (I used frozen but fresh would be great)
  • 1/3 cup of almonds
  • 2-3 cloves garlic or more if you want it more garlicky
  • 1 cup of Parmesan
  • 1 cup Extra Virgin Olive Oil
  • Pepper

For the Pasta:

  • Mangetout about 100grs
  • 250grs of Pasta

In a food processor add all the ingredients but the olive oil. Start the food processor and add the olive oil slowly until smooth consistency. Adjust season according to taste.

In a pan, boil water and cook pasta according to instructions. 5 mins before taking the pasta off the water add the mangetouts. Drain the pasta and add the pesto if you want to thin the pesto you could add half a ladle of the water where you cooked the pasta and serve with more Parmesan and pepper.



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