Coriander Peanut Pesto Recipe

Name: Coriander Peanut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 ml peanut oil, 40 g raw blanched peanuts, 2 green bird's eye chilies, minced, 1 tablespoon freshly minced ginger, and more.

Yes, Coriander Peanut Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coriander Peanut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions