Ingredients

Method

• 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

Ingredients

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

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