Coriander Peanut Pesto

“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.”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

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

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