Fresh tagliatelli, coated in a delicious and nutty homemade coriander (cilantro) pesto! Perfect and scrumptious side dish or vegetarian main dish!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 side dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste.

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  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  • Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra-virgin olive oil over the pasta, and serve hot.

Nutrition Facts

663 calories; protein 16.5g; carbohydrates 64.8g; fat 39.4g; cholesterol 11.1mg; sodium 190.1mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2011
Super Tasty! We make pesto from about everything that grows in the garden. FYI Cilantro are the leaves and Coriander are the seeds. Two different flavors. Read More
(32)

Most helpful critical review

Rating: 1 stars
02/15/2013
I did not care for this recipe. I'm sticking to traditional basil pesto in the future. Read More
(3)
24 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/06/2011
Super Tasty! We make pesto from about everything that grows in the garden. FYI Cilantro are the leaves and Coriander are the seeds. Two different flavors. Read More
(32)
Rating: 5 stars
05/02/2011
I'm a big fan of cilantro so I thought I'd give this a try. It was great! Very light and fresh. I was actually surprised at how light the flavor was given that cilantro has such a strong taste. I ended up using 2 teaspoons of lemon juice to give it a little more zip. I served it with whole wheat spaghetti and really liked the way the flavor of the pesto worked with the nutty taste of the whole wheat. I'll definitely make this again. Read More
(22)
Rating: 5 stars
08/16/2011
I had purchased a package of gluten-free tagliatelle pasta when it was on sale so I was wondering what to do with it. I came across this recipe. I love cilantro and I love pesto so I knew I would like this recipe. It was wonderful! So flavorful and fresh. The cilantro feta and pine nuts go perfectly together. It was a great side dish to go with the "Greek Style Garlic Chicken Breast" recipe from this site. Read More
(17)
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Rating: 4 stars
02/14/2013
I like to use asiago cheese instead of feta (just a personal preference). Read More
(11)
Rating: 5 stars
01/27/2012
Super easy and has become a favourite at our house. If you are on a budget you can substitute sunflower seeds for the pine nuts (they are crazy expensive at the moment!) and it's still very good. By the way it's called coriander in Australia as well (both the fresh herb and the seeds). Read More
(7)
Rating: 5 stars
01/06/2012
As somebody already noted this is Cilantro Pesto but whatever you call it it's really excellent! I think next time I'll cut back on the olive oil a bit and double the feta cheese but that's not a criticism of the original recipe. Thanks for sharing this! Read More
(6)
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Rating: 4 stars
03/04/2012
Great tasting recipe. For the coriander/cilantro debate. In New Zealand it is just called coriander and coriander seeds. Read More
(5)
Rating: 2 stars
05/25/2012
The feta overpowers the other flavors rather than working with them. This did not score big in our house. Read More
(3)
Rating: 1 stars
02/14/2013
I did not care for this recipe. I'm sticking to traditional basil pesto in the future. Read More
(3)
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