Coriander peanut pesto

Preparation info
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By Christine Manfield

Published 1999

  • About

An Asian version of the Mediterranean pesto — spoon it over hot noodles, serve it with won tons or stir it into soups.


  • 200 ml peanut oil
  • 40 g raw blanched peanuts
  • 2 green


Heat oil in a frying pan and fry peanuts over moderate heat until golden. Strain peanuts from oil and allow to cool. Reserve oil. Blend cooled peanuts in a food processor with chilli, ginger and garlic. Add herbs and half the reserved oil, then blend to a smooth paste. Blend in palm sugar, fish sauce and lime juice until herbs are finely minced. Gradually pour in enough remaining oil with motor