Coriander Peanut Pesto - cooking recipe

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

Preparation

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.