Ingredients
-
200
-
40
-
2
-
1
-
8
-
100
-
25
-
100
-
1
-
2
-
20
-
-
-
-
Directions
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 , This was excellent used the basil and mint that was for sale in the asian grocery so I assumed it was holy basil and vietnamese mint The flavours really worked well I served it with grilled tuna steaks – yum!, 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
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Steps
|
1
Done
|
Heat Oil and Roast Peanuts Over Medium Heat Until Golden. |
|
2
Done
|
Strain Peanuts from Oil and Cool, Reserving Both. |
|
3
Done
|
Blend the Peanuts in a Food Processor With the Chilli, Ginger and Garlic. |
|
4
Done
|
Add the Holy Basil, Vietnamese Mint and Coriander and Half of the Reserved Oil. |
|
5
Done
|
Blend to Make a Smooth Paste. |
|
6
Done
|
Add the Sugar, Fish Sauce and Lime Juice. |
|
7
Done
|
Blend Again, and Gradually Pour in the Remaining Oil as You Do So, to Make a Smooth Paste. |
|
8
Done
|
to Store, Spoon the Pesto Into a Sterile Container, Cover With a Film of Peanut Oil and Seal. |
|
9
Done
|
Keep Refrigerated. |
