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Basil and Coriander (Cilantro) Pesto Sauce


¼ cup shelled pistachio nuts

¼ cup pine nuts

3 garlic cloves

2 small jalapeño chili peppers

1 1-inch piece fresh ginger, peeled

1 cup fresh basil leaves, firmly packed

¼ cup fresh coriander (cilantro) leaves

3 Tbs fresh lime juice

1 cup extra-virgin olive oil

salt and freshly ground black pepper to taste


Blanch pistachio nuts in boiling water for two minutes. Drain and rub nuts briskly between towels to remove skins.

Place pistachios, pine nuts, garlic, chili peppers, ginger, basil and coriander in the work bowl of a food processor or blender. Process to a fine paste. Add lime juice and process for 10 seconds.

With machine running, add enough olive oil in a thin stream to make mayonnaise consistency. Add salt and pepper to taste.

Server over your favorite pasta or add to your next sandwich.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.


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