Spinach Peanut And Coriander Pesto | Donna Hay
Donna Hay's spinach, peanut and coriander pesto is ideal for a dip or can be tossed through a green salad.
Keywords
- spinach peanut and coriander pesto
- donna hay
- donna hay magazine
- donna hay recipes
- fresh and light
- pesto
- spinach
- peanut
- coriander
- vegan pesto
- vegan
Ingredients
- 200g baby spinach leaves
- 1 cup coriander (cilantro) leaves, plus extra to serve
- 1 cup (140g) unsalted peanuts, toasted, plus extra to serve
- 1 teaspoon finely grated lime rind
- 2 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- lime wedges, to serve
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