Coriander Peanut Pesto Recipes

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CORIANDER PEANUT PESTO



Coriander Peanut Pesto image

This is a recipe from Christine Manfield. Pesto with an Asian twist. The ingredients should be available from Asian food stores/markets. It is important to use Vietnamese mint, not ordinary mint, as the flavour is quite different.

Provided by jus2470

Categories     Spreads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

200 ml peanut oil
40 g raw blanched peanuts
2 green bird's eye chilies, minced
1 tablespoon freshly minced ginger
8 garlic cloves, minced
100 g holy basil leaves
25 g vietnamese mint leaves
100 g coriander leaves
1 teaspoon shaved palm sugar
2 teaspoons fish sauce
20 ml fresh lime juice, strained

Steps:

  • Heat oil and roast peanuts over medium heat until golden.
  • Strain peanuts from oil and cool, reserving both.
  • Blend the peanuts in a food processor with the chilli, ginger and garlic.
  • Add the holy basil, Vietnamese mint and coriander and half of the reserved oil.
  • Blend to make a smooth paste.
  • Add the sugar, fish sauce and lime juice.
  • Blend again, and gradually pour in the remaining oil as you do so, to make a smooth paste.
  • To store, spoon the pesto into a sterile container, cover with a film of peanut oil and seal.
  • Keep refrigerated.

CORIANDER PESTO



Coriander pesto image

A delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.

Provided by tashashka

Time 10m

Yield Serves 8

Number Of Ingredients 5

2 cups fresh coriander leaves and first inch or so of stalks
1 garlic clove
good pinch any coarse salt - I use Maldon sea salt
1/2 cup extra virgin olive oil
1/4 cup walnuts/pecans - chopped

Steps:

  • Put all ingredients in blender.
  • Whizz until smooth.
  • If dry, add more olive oil.
  • Will keep in fridge for about a week or can freeze.

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