Afghan Pesto

Ready to try a new pesto recipe? Looking for a culinary adventure? This quick to prepare and easy recipe is from the uktv FOOD website. I ran into difficulties in posting it recipe, because of the 2 "handfuls" listed in the ingredients as the required number of peanuts! I have converted this to 1/2 cup, so if you prefer to add "2 handfuls", go for it!. Then - in view of the options provided - I puzzled over what cuisine to list it under. The closest I could get was to classify it as Iranian/Persian, an approximation at best! So if precision is essential to you, this recipe is probably NOT for you, but if you're prepared to try something new, you might like to try it!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  bunch fresh coriander, coarsely chopped
• 1⁄2 cup raw peanuts, toasted
• 1⁄2 teaspoon cardamom pod, cracked, seeds only
• 1  lime, juice of, only
•  olive oil, for mixing
• 2  aubergines, sliced

Directions

1. Put the coriander, peanuts, cardamom seeds and lime juice in a blender or food processor and process until chopped and combined.
2. With the motor running, drizzle in olive oil until the mixture has the consistency of a soft paste.
3. Chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender.
4. Spread a little of the pesto over the warm aubergine slices and serve.