This is a wonderfully aromatic relish for use when you have too much coriander.
But I must admit that rarely happens as I’ve always found it quite tricky to grow – it seems to bolt, flower and go to seed very easily.
Of course that’s no problem as you can use the seeds either green or dried in curries.
But this past week I noticed a massive amount of coriander had self sown and almost taken over a whole bed at the Escape Allotment.
So I picked a load – shared it out and brought some home to make this pesto.
It has coriander, basil and mint as well as ginger, green chillies and garlic.
This is all brought together with lime juice, tamarind paste, oil and blanched roasted peanuts.
Oh and there’s a little jaggery or natural cane sugar in there too.
It’s a good idea to wash and dry all the herbs you use.
I’m going to freeze the finished pesto in little ice cubes and use stirred into noodles over the winter.
You can also keep in a jar with a film of oil on the top in the fridge – but it’ll lose it’s brightness and verve after a couple of days.
This makes an awful lot – you can halve the recipe if you want.
- 140 g fresh coriander with stalks and roots if you have them
- 70 g fresh basil leaves
- 10 - 20 g fresh mint leaves
- 1/3 (UK) cup blanched peanuts
- 8 cloves garlic
- 1 tbsp finely grated ginger root
- 1 lime squeezed (about 2 tbsp juice)
- 2 tsp jaggery or palm sugar
- 2 tbsp tamarind paste
- 125 ml peanut/groundnut oil
- 1 tsp salt
Wash and dry the herbs thoroughly.
Leave the coriander leaves, stalks etc intact - but use only the leaves of the basil and mint and discard the stalks.
Roast the peanuts until golden brown. 5 or 10 minutes in a hot oven or dry roast in a pan or under grill. Leave to cool a little.
Blend the leaves with the peeled garlic cloves, ginger, lime juice, tamarind paste, green chillies, natural cane sugar/jaggery, salt and oil.
Add peanuts and blend until well amalgamated.
Stir into noodles or use as a dip/relish.