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:
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.
Servings: 8-10
Time preparation: 20 min.
Time total: 30 min.