Coriander Peanut Pesto

Name: Coriander Peanut Pesto
Cuisine: Asian
Ingredients: 1 teaspoon shaved palm sugar; 100 g coriander leaves; 20 ml fresh lime juice, strained; 2 teaspoons fish sauce; 8 cloves garlic, minced; 1 tablespoon freshly minced ginger; 25 g Vietnamese mint leaves; 100 g holy basil leaves; 200 ml peanut oil; 2 green bird’s-eye chillies, minced; 40 g raw blanched peanuts

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This recipe uses the same method of preparation as that for the Basil Pine Nut Pesto but the Mediterranean flavours have been replaced by Asian ones; cheese, which is not part of the Asian repertoire, has been omitted. The pesto keeps well for a month, refrigerated.

Ingredients

200 ml peanut oil
40 g raw blanched peanuts
2 green

Oceania
Europe
Australian
Australia
Italy
Genoa
Sauce
Fish course
Pescatarian
Mediterranean
Gluten-free
Summer

Method

Heat the oil and roast the peanuts over medium heat until golden. Strain the peanuts from the oil and cool. Reserve both.
Blend the peanuts in a food processor with the chilli, ginger and garlic. Add the herbs and half the reserved oil and blend to form a smooth paste.
Add the sugar, fish sauce and lime juice and blend until the herbs are finely minced.