Chili, Coconut And Lemon Grass Pesto - cooking recipe

Ingredients

4 stalks lemongrass
2 ounces fresh coconut, grated
2 green chili peppers, seeded and chopped
2 garlic cloves, crushed
1 lime, juice of
3 1/2 tablespoons vegetable oil
1/4 teaspoon salt

Preparation

Strip tough outer leaves from lemon grass and chop roughly.
put this and rest of ingredients into processor and puree.
will keep in fridge for 2 weeks if covered in oil.
Note add fresh coriander if liked.