Coriander, peanut and chilli pesto recipe
This pesto is perfect for tossing into cooked noodles, spooning into Asian broths and spreading in sandwiches.
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Ingredients
- 75 g coriander (leaves and stalks)
- 50 g unsalted roasted peanuts
- 1 clove garlic, peeled and roughly chopped
- 1 long red chilli, de-seeded and roughly chopped
- 1/2 lime (juice and finely grated zest)
- 100 ml groundnut oil
- 1 pinch flaked sea salt
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