Coriander Chilli And Walnut Pesto

Coriander Chilli And Walnut Pesto: Perk up the flavour of an ordinary dish to an extraordinary meal. Image: Supplied.

Coriander and walnut pesto with chilli: Vegan flavour enhancer

Add some extra flavour to your weekly plant-based meals with this coriander and walnut pesto with a dash of chilli.

Coriander Chilli And Walnut Pesto

Coriander Chilli And Walnut Pesto: Perk up the flavour of an ordinary dish to an extraordinary meal. Image: Supplied.

One of the great things about following a vegan or vegetarian diet is that you always find interesting food combinations but sometimes we forget about flavour. Well, whatever you’re cooking and serving up this week, why don’t you add this homemade coriander and walnut pesto with chilli to your meals. It’s a very easy-to-make condiment that adds an extra layer or two of flavour, turning your daily vegan meals into something to look forward to again.

ALSO READ: Cajun tofu: You can still eat super tasty vegan meals

Coriander and walnut pesto suggestions

Pesto is the Italian word used for “to pound or crush and can have countless variations including the classic pine nut and basil version. This tasty coriander, chilli and walnut version with garlic and a dash of lemon is a piquant and spicy blend which works excellently with Asian and South American foods. You can easily make this tasty condiment once a week for each of your meals, and it’s up to you how much to use, but we can’t promise that you won’t want to eat it with a spoon.

ALSO READ: Sweetcorn and courgette fritters: A twist on a popular side dish

Add some extra flavour to your weekly plant-based meals with this coriander and walnut pesto with a dash of chilli.

Last updated on 2 January 2023

Coriander and walnut pesto with chilli recipe

0 from 0 votes
Recipe by Ursula Lake Course: MainCuisine: ItalianDifficulty: Easy
Servings

1

medium jar
Prep time

10

minutes

Ingredients

  • 100 g 100 (a large bunch) of coriander

  • 2 2 whole green chillies, seeds removed

  • 2 tbsp 2 olive oil

  • 2 cloves 2 garlic

  • a grind or two of salt and pepper

  • 2 tablespoons 2 maple syrup

  • juice of ½ a lemon

  • 40 g 40 walnuts

Method

  • Put all the ingredients in a blender or food processor and blend. Tip: Put the leaves at the bottom closest to the blades to make the process easier for the blender.
  • Once blended, store in a clean jam jar for up to 2 weeks.
  • Serve the pesto with edamame pasta and some gently steamed sugar snaps, pink radishes and a few extra chopped walnuts and alfalfa sprouts for decoration (as per the recipe image).

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty vegan recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.

If you like this recipe as much as we do, you may want to order Ursula Lake’s recipe book here. Or follow her on Instagram to see what is cooking in her kitchen.