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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. Heat oil and roast peanuts over medium heat until golden.
2. Strain peanuts from oil and cool, reserving both.
3. Blend the peanuts in a food processor with the chilli, ginger and garlic.
4. Add the holy basil, Vietnamese mint and coriander and half of the reserved oil.
5. Blend to make a smooth paste.
6. Add the sugar, fish sauce and lime juice.
7. Blend again, and gradually pour in the remaining oil as you do so, to make a smooth paste.
8. To store, spoon the pesto into a sterile container, cover with a film of peanut oil and seal.
9. Keep refrigerated.
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