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Coriander, peanut and chilli pesto
4
- Difficulty
Easy
- Ready in
10 min
By Jo Pratt
Published 2017
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 50 g
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.
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