Coriander and Goats Cheese Pesto
Bright, zesty, and irresistibly creamy, this Coriander and Goat's Cheese Pesto is a unique twist on the classic pesto recipe. Fresh coriander (cilantro) pairs beautifully with tangy soft goat’s cheese, toasted pine nuts, and a pop of freshly squeezed lime juice, creating a vibrant and herbaceous spread that’s as versatile as it is flavorful. The grated Parmesan and extra virgin olive oil lend a rich, silky texture, while a hint of garlic and black pepper adds a punch of boldness. Perfect as a pasta sauce, sandwich spread, or dip for roasted veggies, this quick and easy pesto recipe comes together in just 10 minutes and can be stored for days of meal inspiration. Make this simple yet impressive pesto your new go-to for elevating weekday dinners or serving at your next gathering!
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Recipe Information
Ingredients
- 50 grams Fresh coriander leaves (cilantro)
- 100 grams Soft goat's cheese
- 30 grams Parmesan cheese, grated
- 1 unit Garlic clove, minced
- 30 grams Pine nuts, toasted
- 60 ml Extra virgin olive oil
- 1 tablespoon Lime juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Start by washing and drying the fresh coriander leaves, removing any large stems.
In a dry skillet, lightly toast the pine nuts over medium heat for 2-3 minutes, stirring constantly to prevent burning. Let them cool slightly.
In a food processor or blender, combine the coriander leaves, goat's cheese, Parmesan cheese, minced garlic, toasted pine nuts, lime juice, salt, and black pepper.
Pulse the mixture a few times to begin breaking down the ingredients.
While the food processor is running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Scrape down the sides as needed to ensure even blending.
Taste the pesto and adjust seasoning with more salt, pepper, or lime juice, if desired.
Transfer the pesto to a jar or airtight container. If not using immediately, drizzle a small layer of olive oil on top to preserve freshness.
Store in the refrigerator for up to 5 days or freeze in portions for later use. Serve over pasta, spread on sandwiches, or use as a dip for roasted vegetables.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
