Coriander pesto
Fresh coriander and roasted peanuts in peanut oil
A quick, nutty pesto of fresh coriander, garlic and roasted peanuts, blended with peanut oil. It is dairy free and vegan, and great tossed through noodles or pasta, or drizzled over grilled vegetables.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Blend 3 ⅛ oz fresh coriander, 2 tbsp unsalted roasted peanuts, 2 cloves garlic and ½ tsp salt until smooth.
Step 2: With the motor running, pour in ½ cup peanut oil gradually until the pesto is the consistency you like.
Step 3: Toss through freshly cooked, drained pasta with a splash of the cooking water, or stir a spoonful into a bowl of vegetable soup or an omelette.
Step 4: Store it in a clean jar, covered with a thin film of olive oil, in the fridge for up to a week. For longer, spoon it into a sealable container and freeze; you can scrape out a single spoonful without thawing the lot.
Nutrition per serving
- Calories
- 275 kcal
- Protein
- 2 g
- Carbs
- 2 g
- Fat
- 29 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coriander pesto take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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