Coriander peanut pesto

Name: Coriander peanut pesto
Cuisine: Asia
Ingredients: 100 g or 2 firmly packed cups coriander leaves; 25 g or ½ firmly packed cup laksa (Vietnamese mint) leaves; 100 g or 2 firmly packed cup Thai basil leaves or holy basil leaves; 8 cloves garlic, minced; 1 tablespoon minced ginger; 2 green bird’s-eye chillies, minced; 40 g raw blanched peanuts; 20 ml strained lime juice; 2 teaspoons fish sauce; 1 teaspoon shaved palm sugar; 200 ml peanut oil

Preparation info

Difficulty
Easy

Appears in

Spice

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.

Ingredients

200 ml peanut oil
40 g raw blanched peanuts
2 green

Asia
Sauce
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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