Coriander Peanut Pesto

• 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

1. Heat oil and roast peanuts over medium heat until golden.
2. Strain peanuts from oil and cool, reserving both.
3. Blend the peanuts in a food processor with the chilli, ginger and garlic.
4. Add the holy basil, Vietnamese mint and coriander and half of the reserved oil.
5. Blend to make a smooth paste.
6. Add the sugar, fish sauce and lime juice.
7. Blend again, and gradually pour in the remaining oil as you do so, to make a smooth paste.
8. To store, spoon the pesto into a sterile container, cover with a film of peanut oil and seal.
9. Keep refrigerated.

peanut oil, peanuts, green bird, ginger, garlic, holy basil, mint, coriander leaves, sugar, fish sauce, lime juice

Taken from www.food.com/recipe/coriander-peanut-pesto-110475 (may not work)