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Coriander pesto

By Sam Woulidge
Full StarFull StarFull StarFull StarHalf Star
6
Easy
15 minutes

Ingredients

  • 80 g fresh coriander, washed, dried and roughly chopped
  • 4 garlic cloves, chopped
  • 1 x 4–8 cm fresh ginger piece, peeled and chopped
  • 2-3 small bird’s-eye chillies, seeded
  • 40 g salted peanuts, crushed
  • 85 ml freshly squeezed lemon juice
  • 65 ml canola oil
  • Sea salt and freshly ground black pepper, to taste

Method

1. Blend all the ingredients using a hand blender, or whizz in a food processor without bothering to chop everything beforehand.

2. If the pesto is too thick, add a small amount of water until you like the consistency.