Thai Pesto - cooking recipe

Ingredients

3 1/2 ounces peanuts, unsalted, roasted in a small pan (100g)
2 garlic cloves, finely chopped
2 tablespoons ginger, fresh, peeled and finely chopped
2 hot peppers, green, deseeded and finely chopped
1 small bunch coriander, rinsed, chopped
1/3 cup mint, fresh, chopped
1/3 cup basil, fresh, rinsed and chopped
2 tablespoons Thai fish sauce
2 tablespoons lime juice (pref freshly squeezed)
1 tablespoon sugar, brown (or palm sugar)

Preparation

Put all the ingredients into a food processor.
Pulse of whizz until you have a chunky green paste.
Taste, and season according to your taste (salt or soy, or more of a certain herb, etc.).
Serve a dollop on each serving of soup. (Enough for 4).