Coriander Peanut Pesto

Total Time
30mins
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

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

5 5

This was excellent. I used the basil and mint that was for sale in the asian grocery so I assumed it was holy basil and vietnamese mint. The flavours really worked well. I served it with grilled tuna steaks - yum!