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    Home » Recipes » Dinner

    Published: May 7, 2019 · Modified: Apr 18, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 1 Comment

    Coriander pesto pasta

    This coriander pesto pasta (or cilantro pesto pasta if you are in the US!) is a flavourful twist on regular pasta, and perfect for an easy weeknight dinner. A simple recipe that comes together in less than half an hour, it is a vegan and low histamine recipe.

    coriander pesto pesto in a grey bow with a spoon in it.

    Pesto is always a tasty and healthy way to perk up meals, and you may like to see my pesto chicken skewers and pumpkin pesto soup for flavourful dishes.

    This post was updated with new information, tips and photos on 8 January 2022.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Variations to the recipe
    • Step by step instructions
    • Recipe tips
    • More pesto recipes to enjoy
    • Recipe

    Why you'll love this recipe

    • Comfort food - this pesto pasta recipe is perfect for cosying up on the couch with!
    • New flavours - using coriander (cilantro) makes a nice change from basil and has so much flavour.
    • Weeknight dinner - a very simple and quick recipe to make.

    Ingredients

    coriander, pumpkin seeds, olive oil, salt, garlic and apple cider vinegar.

    Just seven ingredients, and mostly pantry staples are needed for this recipe:

    • Pasta - choose the type you prefer, and a gluten free option if required.
    • Coriander / cilantro - you want fresh coriander leaves without wilting or brown patches.
    • Pumpkin seeds / pepitas - these are used in place of pine nuts, and make it a nut free pesto recipe.
    • Garlic - add as many cloves as you like!
    • Extra virgin olive oil - the base of the pesto, and full of goodness as well.
    • Apple cider vinegar - for a little tang.
    • Salt - to season.
    • Pepper - optional, to season.

    Variations to the recipe

    If you wish to combine herbs for the pesto, you may like to add a little parsley or basil.

    My low histamine readers may wish to leave out the apple cider vinegar, or use white distilled vinegar instead.

    Step by step instructions

    Step 1

    Dry toast the pumpkin seeds in a pan until they begin to slightly brown and pop. Remove from the heat and set aside to cool.

    Step 2

    Cook the pasta according to packet instructions.

    Step 3

    Combine all the ingredients for the pesto in a food processor (or I use a Nutri-Bullet) and blend to a thick pesto. You may need to scrape the sides of the blender down a few times.

    pumpkin seeds in a pan.
    pesto in a Nutri-Bullet.

    Recipe tips

    • Use fresh coriander / cilantro leaves for the best flavour.
    • Using extra virgin olive oil will have a better taste than regular olive oil, and has increased health benefits also (Healthline).
    • If the pesto feels too dry, add a little extra olive oil or pasta water. If lemon juice works for you, then a small squeeze would work also.
    • You will likely need to scrape the sides of the blender down a few times as this is a thicker pesto sauce.
    coriander pesto pasta in a bowl with pumpkin seeds and coriander in the background.

    More pesto recipes to enjoy

    Pistachio pesto

    Macadamia nut pesto

    Dairy-free pumpkin seed pesto

    Broccoli pesto pasta

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    coriander pesto pasta in a bowl

    Coriander pesto pasta

    Claire
    Super quick and easy to make, this coriander pesto pasta is a classic dish with a little twist in flavours. We use pumpkin seeds in place of pine seeds and omit the cheese for a vegan pesto pasta.
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dinner, Lunch, Main Dish
    Cuisine American, British, Italian
    Servings 2 servings

    Equipment

    • Food processor or Nutri-Bullet

    Ingredients
      

    • 4 oz pasta of your choice

    For the pesto

    • ½ cup coriander (fresh) tightly packed
    • ½ cup pumpkin seeds (pepitas)
    • ¼ cup olive oil extra virgin
    • 1-2 cloves garlic to preference
    • 1 tablespoon apple cider vinegar optional
    • pink himalayan salt to taste

    Instructions
     

    • Lightly toast the pumpkin seeds for 3-4 minutes on a low heat in a pan (without oil) until they start to brown and pop. Once toasted, set aside on some kitchen towel.
    • Once the pumpkin seeds have cooled, add all the ingredients for the pesto to a food processor and blend until you have a thick pesto. Add a dash of the pasta water and/or olive oil if it seems too dry.
    • Cook the pasta in a saucepan according to the packet instructions.
    • Combine the cooked pasta with the pesto in the saucepan and serve immediately as it is, or with a side salad or other side-dishes.

    Notes

    • If the pesto seems to thick or dry, then add either pasta water or more olive oil.
    • You will likely need to scrape the sides of the food processor down a few times.
    • This makes a fair amount of pesto, so you may have some left for another meal.
     

    SWISS INTEREST GROUP HISTAMINE INTOLERANCE RATING

    All ingredients in this recipe rate as a '0' on the SIGHI list, with the exception of:
    • apple cider vinegar which rates '1',
    • garlic, which rates as '1'.
    • coriander, which rates as '0' is stated to be well tolerated in small amounts.
    • Wheat, which would be the main ingredient of traditional pasta, scores a '1' on the SIGHI scale. 
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Katie Clark says

      September 28, 2020 at 1:39 pm

      Yay! Pesto without dairy! All store types (and restaurants) have dairy in it. Love this one!

      Reply

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    Recipe Rating




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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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