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    You are in: Home / Recipes / Coriander Peanut Pesto Recipe
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    Coriander Peanut Pesto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    ~jus~'s Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on October 01, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Coriander Peanut Pesto

    Serving Size: 1 (50 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 233.7
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 124.4 mg
    Total Carbohydrate 3.6 g
    Dietary Fiber 1.6 g
    Sugars 0.4 g
    Protein 2.2 g

    The following items or measurements are not included:

    green bird's eye chilies

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