Coriander Peanut Pesto Food

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CORIANDER PEANUT PESTO



Coriander Peanut Pesto image

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.

Provided by jus2470

Categories     Spreads

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

200 ml peanut oil
40 g raw blanched peanuts
2 green bird's eye chilies, minced
1 tablespoon freshly minced ginger
8 garlic cloves, minced
100 g holy basil leaves
25 g vietnamese mint leaves
100 g coriander leaves
1 teaspoon shaved palm sugar
2 teaspoons fish sauce
20 ml fresh lime juice, strained

Steps:

  • 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.

PEANUT PESTO



Peanut Pesto image

Make and share this Peanut Pesto recipe from Food.com.

Provided by Lennie

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

3 cups loosely packed fresh basil leaves
1 cup fresh flat leaf parsley (, remove stems first)
3/4 cup roasted peanuts
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
3 cloves garlic, peeled
2/3 cup extra virgin olive oil

Steps:

  • In a food processor (or blender), place the basil and parsley, and process until finely minced.
  • Add all other ingredients except oil, and process until peanuts are finely chopped.
  • Through the feed tube, pour in the oil and process until mixture is creamy-smooth.
  • Keep refrigerated.

Nutrition Facts : Calories 2530.6, Fat 243.6, SaturatedFat 39.8, Cholesterol 44.1, Sodium 2066.3, Carbohydrate 48.6, Fiber 17.8, Sugar 8.5, Protein 63.1

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