Coriander & Goat’s Cheese Pesto

Preparation info
  • Makes about

    300 ml

    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Throughout this book you will discover the versatility of this sauce. It is wonderful with fresh pasta and can also be used as a stuffing for vegetables, fish or chicken if you halve the amount of olive oil. You could also vary the herbs, replacing the coriander with basil, for example, or with a combination of fresh herbs.


  • 1 garlic clove, crushed
  • 50 g (2 oz, 1 cup)


Put the garlic, coriander and pine kernels in a blender and blitz to a purée, gradually adding the olive oil. Add the cheeses and blend again until the mixture has a thick, saucelike consistency. Season with salt and pepper.