Coriander Peanut Pesto

Recipe by jus2470
READY IN: 30mins
SERVES: 8-10




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