Chili Coconut And Lemon Grass Pesto Recipes

CHILI, COCONUT AND LEMON GRASS PESTO

Steps:

• Strip tough outer leaves from lemon grass and chop roughly.
• put this and rest of ingredients into processor and puree.
• will keep in fridge for 2 weeks if covered in oil.
• Note add fresh coriander if liked.

ISLAND CILANTRO PESTO

Steps:

• Place first eight ingredients in food processor. NOTE: Don't add sugar if the coconut is sweetened.
• Process about 1 minute till almost smooth but not pureed. Leave some texture.
• Drizzle in the olive oil while processing.
• If too thick add water or coconut milk, a tbsp at a time.
• Chill at least 3-hours. Flavors develop best when chilled overnight. Thin with a little water or coconut milk if necessary.

LEMONGRASS PASTE

Steps:

• Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
• Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
• Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
• Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.

SALMON AND LEMON GRASS PESTO

Steps:

• Blend the 1st 6 ingredients together until mixture becomes a paste.
• Cover the pesto and refrigerate until required.
• Heat enough oil or use oil spray on the base of large pan.
• Cook fish on both sides until cooked as you desire it.
• Serve the fish topped with the pesto.