Coriander, peanut and chilli pesto

Name: Coriander, peanut and chilli pesto
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Ingredients: 75 g/2½ oz coriander (cilantro) (leaves and stalks); 75 g/2½ oz coriander (cilantro) (leaves and stalks); 75 g/2½ oz coriander (cilantro) (leaves and stalks); 50 g/1¾ oz unsalted roasted peanuts; 1 long red chilli, deseeded and roughly chopped; finely grated zest and juice of ½ lime; 100 ml/3½ fl oz/scant ½ cup groundnut oil; flaked sea salt

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

This pesto is perfect for tossing into cooked noodles, spooning into Asian broths and spreading in sandwiches. You can also turn it into a salad dressing with more oil and some rice vinegar.

Ingredients

75 g/2½ oz coriander (cilantro) (leaves and stalks)
50 g/<

Starter
Gluten-free
Vegan

Method

Put all of the ingredients, apart from the oil and salt, in a food processor and roughly chop together. With the motor running, add the oil to give a smooth pesto. Season to taste with salt.