Coriander peanut pesto from Spice by Christine Manfield
An Asian version of the Mediterranean pesto — spoon it over hot noodles, serve it with won tons or stir it into soups.
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Ingredients
- 2 teaspoons fish sauce
- 20 ml strained lime juice
- 1 tablespoon minced ginger
- 2 green bird’s-eye chillies, minced
- 100 g or 2 firmly packed cup Thai basil leaves or holy basil leaves
- 8 cloves garlic, minced
- 25 g or ½ firmly packed cup laksa (Vietnamese mint) leaves
- 1 teaspoon shaved palm sugar
- 100 g or 2 firmly packed cups coriander leaves
- 40 g raw blanched peanuts
- 200 ml peanut oil
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