Asian Pesto
Pesto is a useful flavouring for lots of different dishes. Stuff under the skin of chicken before roasting, thin with olive oil for a dressing or toss through pasta.
Aaron McLean
Asian Pesto
big bunch of landcress or watercress whole coriander plant 2 cloves garlic, peeled 2 small chillies, stems and seeds removed ¼ cup roasted peanuts or roasted cashew nuts ¼ cup salad oil
© Annabel Langbein Media
http://www.annabel-langbein.com/recipes/asian-pesto/325
- Prep time:
- 5 mins
- Cook time:
- Nil
- Makes:
- 1 cup
- big bunch of landcress or watercress
- whole coriander plant
- 2 cloves garlic, peeled
- 2 small chillies, stems and seeds removed
- ¼ cup roasted peanuts or roasted cashew nuts
- ¼ cup salad oil
Use landcress or watercress to make this indispensable pesto. Boiling water fixes the colour of the herbs and prevents them from oxidising.
Wash a big bunch of cress and a whole coriander plant and remove and discard tough stems. Place in a heat-proof bowl and pour over boiling water to cover. Drain at once. Place in a blender with 2 cloves garlic, peeled, 2 small chillies, stems and seeds removed, ¼ cup roasted peanuts or roasted cashew nuts and ¼ cup salad oil. Purée all together until the mixture forms a smooth paste. Pesto will keep for 10-12 days in the fridge with a layer of oil on the top.
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