Home made Coriander Chili Pesto Sauce

Why you should make this recipe:

Made a dairy free easy home made pasta sauce. Basil is not easily available like coriander. So I came up with the recipe of coriander pesto and added chilly to give Indian flavor.


  • Coriander small – 1 bunch
  • Roasted Cashew nut – 8 to 10 nos
  • Garlic clove – 5 nos
  • Oil (olive oil 0r Peanut oil or refined sunflower oil)- 1/4 cup
  • Green chlli – 5 nos
  • Lemon – 1/2 no
  • Salt to taste


  • Wash and clean the coriander without dirt or mud
  • Roughly cut the coriander into pieces, remove the stem of the green chili
  • Heat a teaspoon of oil in a pan and add the green chilies and cook for a minute to remove raw flavor from chilies
  • In a food processor or in blender, add everything except lemon and blend it to a coarse paste
  • Then squeeze the lemon and mix well with the sauce, now the pasta sauce is ready.
  • You can refrigerate the sauce up to 3 days.

How to use this sauce

  • Cook the pasta according to the guidelines in the packet.
  • Heat a pan, add half tea spoon oil and toss the boiled pasta till it get hot.
  • Switch off the flame add table spoon of sauce and toss well
  • Adjust the seasoning with salt if necessary.
  • Optional – Sprinkle grated Parmesan cheese on top to finish the pasta.

In this Recipe

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