Coriander Peanut Pesto

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.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 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

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.