Coriander, peanut and chilli pesto recipe
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.
This recipe is from Jo Pratt's new cookbook, The Flexible Vegetarian, published by Frances Lincoln.
Ingredients
- 75 g coriander (leaves and stalks)
- 50 g unsalted roasted peanuts
- 1 clove garlic, peeled and roughly chopped
- 1 long red chilli, de-seeded and roughly chopped
- 0.5 lime (juice and finely grated zest)
- 100 ml groundnut oil
- 1 pinch flaked sea salt
- 2.6 oz coriander (leaves and stalks)
- 1.8 oz unsalted roasted peanuts
- 1 clove garlic, peeled and roughly chopped
- 1 long red chilli, de-seeded and roughly chopped
- 0.5 lime (juice and finely grated zest)
- 3.5 fl oz groundnut oil
- 1 pinch flaked sea salt
- 2.6 oz cilantro (leaves and stalks)
- 1.8 oz unsalted roasted peanuts
- 1 clove garlic, peeled and roughly chopped
- 1 long red chilli, de-seeded and roughly chopped
- 0.5 lime (juice and finely grated zest)
- 0.4 cup groundnut oil
- 1 pinch flaked sea salt
Details
- Cuisine: Asian
- Recipe Type: Pesto
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- 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.
Recipe from The Flexible Vegetarian by Jo Pratt, photography by Susan Bell. Published by Frances Lincoln.
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