Coriander Peanut Pesto Recipes
CORIANDER PESTO
A delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.
Provided by tashashka
Time 10m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Put all ingredients in blender.
- Whizz until smooth.
- If dry, add more olive oil.
- Will keep in fridge for about a week or can freeze.
CORIANDER PESTO
A bright, herby, zingy coriander pesto recipe that adds all kinds of flavour to vegetables and grains.
Provided by Nancy Anne Harbord
Number Of Ingredients 5
Steps:
- Juice the lime into a small dish and add the crushed garlic, set aside for 20 minutes.
- Add the peanuts to the food processor and pulse until finely chopped. Add the coriander, garlic and lime juice and blend until well broken down. With the blender running, drizzle in enough oil to make a pesto.
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.
Provided by jus2470
Categories Spreads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
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- Mix all the pesto ingredients together in your food processor. If the mixture is too dry, pour more olive oil and mix again.
- Heat coriander pesto in a frying pan for 1-2 minutes and add the pasta to the sauce. Stir for another minute and serve warm.
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- In a mini chopper or small food processor, whizz the coriander, peanuts, grated ginger, garlic, half the chopped chilli and the finely grated zest and juice of ½ lime to a rough paste. Add the 75ml oil and whizz again to combine.
- Cook the soba noodles according to the pack instructions, then rinse well under cold running water to cool and remove any starchy residue that would make the noodles sticky. Put in a bowl and drizzle with sesame oil, tossing to coat.
- Heat a large frying pan or wok with a drizzle of rapeseed oil and fry the prawns over a high heat for 2-3 minutes, turning, until pink and cooked through. Add to the noodles, then add another drizzle of rapeseed oil to the pan and stir-fry the vegetables over a high heat for 3-4 minutes or until just tender. Add to the noodles and toss everything together with the coriander pesto. Splash with soy sauce and squeeze over the juice from the remaining ½ lime.
- Divide among bowls and top with the extra coriander leaves, chopped peanuts and chopped chilli. Serve with extra lime wedges on the side to squeeze over.
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