Coriander Peanut Pesto

Name: Coriander Peanut Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8-10 serving(s)
Ingredients: 200 ml peanut oil; 40 g raw blanched peanuts; 2 green bird's eye chilies, minced; 1 tablespoon freshly minced ginger; 8 garlic cloves, minced; 100 g holy basil leaves; 25 g vietnamese mint leaves; 100 g coriander leaves; 1 teaspoon shaved palm sugar; 2 teaspoons fish sauce; 20 ml fresh lime juice, strained

Submitted by jus2470

"This is a recipe from Christine Manfield. Pesto with an Asian twist. The ingredients should be available from Asian food stores/markets. It is important to use Vietnamese mint, not ordinary mint, as the flavour is quite different."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 8-10

ingredients

200 ml peanut oil
40 g raw blanched peanuts
2 green bird's eye chilies, minced
1 tablespoon freshly minced ginger
8 garlic cloves, minced
100 g holy basil leaves
25 g vietnamese mint leaves
100 g coriander leaves
1 teaspoon shaved palm sugar
2 teaspoons fish sauce
20 ml fresh lime juice, strained

directions

Heat oil and roast peanuts over medium heat until golden.
Strain peanuts from oil and cool, reserving both.
Blend the peanuts in a food processor with the chilli, ginger and garlic.
Add the holy basil, Vietnamese mint and coriander and half of the reserved oil.
Blend to make a smooth paste.
Add the sugar, fish sauce and lime juice.
Blend again, and gradually pour in the remaining oil as you do so, to make a smooth paste.
To store, spoon the pesto into a sterile container, cover with a film of peanut oil and seal.
Keep refrigerated.

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Reviews

This was excellent. I used the basil and mint that was for sale in the asian grocery so I assumed it was holy basil and vietnamese mint. The flavours really worked well. I served it with grilled tuna steaks - yum!

Chef Oz