Coriander peanut pesto

Name: Coriander peanut pesto
Yield: Makes about 400 ml/13 fl oz
Cuisine: Italian
Ingredients: 1 teaspoon shaved palm sugar/jaggery; 1 teaspoon shaved palm sugar/jaggery; 20 ml/¼ fl oz strained lime juice; 2 teaspoons fish sauce; 1 tablespoon finely chopped ginger; 2 green birds-eye chillies, finely chopped; 40 g/1¼ oz raw peanuts, blanched; 200 ml/6½ fl oz peanut oil; 2 firmly packed cups coriander/cilantro/Chinese parsley leaves; 2 firmly packed cups coriander/cilantro/Chinese parsley leaves; 2 firmly packed cups coriander/cilantro/Chinese parsley leaves; ½ firmly packed cup Vietnamese mint/laksa leaves; ½ firmly packed cup Vietnamese mint/laksa leaves; 2 firmly packed cups Thai/holy basil leaves; 2 firmly packed cups Thai/holy basil leaves; 8 cloves garlic, finely chopped

Preparation info

Makes about
400 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 ml/6½ fl oz peanut oil
40 g/1¼

Oceania
Europe
Australia
Italy
Sauce
Fish course
Pescatarian
Gluten-free

Method

Heat oil in a frying pan and fry peanuts over moderate heat until golden. Strain peanuts, reserving oil, and allow to cool.
Blend cooled peanuts in a food processor with chilli, ginger and garlic. Add herbs and half the reserved oil, and blend to a smooth paste.
Blend in palm sugar, fish sauce and lime juice and process until herbs are finely chopped.