Full ingredients list:
¾ cup firmly packed coriander leaves
¾ cup firmly packed mint leaves
1 long red chilli, chopped
3 teaspoons finely grated fresh ginger
1 teaspoon lime zest
¼ cup toasted desiccated coconut
1 tablespoon lime juice
1 teaspoon fish sauce
1 teaspoon brown sugar
¹/³ cup reduced-fat coconut milk
Nutritional information (per serve)
Instructions and steps:
1 Process coriander, mint, chilli, ginger, lime zest and coconut in a small food processor until finely chopped.
2 Add the lime juice, fish sauce, the sugar and coconut milk, and process mixture again until well combined and of a pesto-like consistency, adding a little extra coconut milk if too thick. Store pesto for 3–4 days in the fridge.
Use less chilli, or remove the seeds, if you don’t like too much spice.
This pesto is delicious tossed through Asian noodle salads, served with grilled fish or chicken, or served withThai-style soups.
About this recipe
First published: September 2019