Coriander & Peanut Pesto with Penne


Preparation info

  • Difficulty


  • Serves:


    with pesto left over

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

Traditional basil pesto is often left a little chunky for texture, but this version is blitzed smooth so the peanuts turn creamy. You will probably have leftover pesto but it keeps well in the fridge, covered, for a couple of days.

PREPARATION: 10 minutes
COOKING: about 8 minutes


  • 400 g (14 oz) vegan penne
  • fine sea salt
  • olive oil, for tossing
  • 55 g (2 oz) coriander (cilantro) leaves, plus extra, chopped, to serve
  • 125 g ( oz) unsalted peanuts, toasted, plus extra chopped, to serve
  • 150 ml (5 fl oz) vegetable oil
  • 1 garlic clove
  • 1 green chilli, seeded, finely sliced, plus extra to serve (optional)
  • juice of 2 limes
  • sea salt flakes
  • freshly ground black pepper


Cook the pasta in boiling salted water following the packet directions. Meanwhile, blitz the coriander leaves, peanuts, vegetable oil, garlic, chilli and lime juice to a smooth paste in a blender. Season to taste with salt and pepper, adding more lime juice if needed.

When the pasta is cooked, scoop out a little of the cooking water and set aside. Drain the pasta, then return it to the pan. Stir through 4 heaped tablespoons of the pesto to coat, adding a little of the reserved cooking water to loosen if needed. Serve into bowls and top with a spoonful more pesto. Sprinkle with the chopped coriander, peanuts and sliced chilli (if using).