Name: Coriander & Peanut Pesto with Penne
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves: 4 with pesto left over
Cuisine: Italy
Ingredients: 55 g (2 oz) coriander (cilantro) leaves, plus extra, chopped, to serve; freshly ground black pepper; 150 ml (5 fl oz) vegetable oil; olive oil, for tossing; 1 garlic clove; 125 g (4½ oz) unsalted peanuts, toasted, plus extra chopped, to serve; 1 green chilli, seeded, finely sliced, plus extra to serve (optional); sea salt flakes; juice of 2 limes; 400 g (14 oz) vegan penne; fine sea salt

Preparation info

Serves:
4
with pesto left over

Difficulty
Easy
Ready in
20 min

Appears in

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.

Ingredients

400 g (14 oz) vegan penne
fine sea salt
olive oil, for tossing

Method

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 lit

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Coriander & Peanut Pesto with Penne

Ingredients

Method

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