Coriander and chilli pesto
Coriander and chili pesto is a vibrant and spicy take on traditional pesto, featuring fresh coriander, toasted peanuts, garlic, and red hot chili peppers. Ideal for pasta, sandwiches, or as a dip, this pesto delivers a zesty kick that enlivens any dish.
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup coriander leaves1/3 cup peanuts
2 garlic cloves
2 red hot chili peppers
1 tsp lime juice
Coriander and chilli pesto is a zesty and spicy twist on the classic Italian sauce. This vibrant and flavorful pesto can be a versatile addition to your kitchen, perfect for spreading on sandwiches, stirring into pasta, or as a dipping sauce. With the fresh, herby notes of coriander, the nutty richness of peanuts, and a kick from red hot chili peppers, this recipe is sure to awaken your taste buds.
Instructions:
- Rinse the coriander leaves thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel or paper towel.
- Peel the garlic cloves.
- Cut off the stems of the chili peppers and chop them into smaller pieces. Be cautious while handling chili peppers—consider wearing gloves to avoid skin irritation and wash your hands thoroughly after handling them.
- Heat a small frying pan over medium heat.
- Add the peanuts to the pan and toast them for about 3-5 minutes, stirring frequently, until they become golden brown and fragrant. Remove from heat and let them cool slightly.
- In a food processor or blender, combine the coriander leaves, toasted peanuts, garlic cloves, and chopped chili peppers.
- Add the lime juice.
- Pulse the mixture several times to start breaking down the ingredients.
- Then, blend continuously until you achieve a smooth and slightly chunky pesto, scraping down the sides of the processor bowl as needed. If the mixture is too thick, you can add a small amount of water or olive oil to reach your desired consistency.
- Taste the pesto and adjust the seasoning if necessary. You might want to add a pinch of salt or a bit more lime juice according to your preference.
- Transfer the pesto to a serving bowl or jar. This pesto pairs wonderfully with pasta, grilled vegetables, sandwiches, or as a dip.
- Store any leftover pesto in an airtight container in the refrigerator for up to one week. To retain its vibrant color, you can pour a thin layer of olive oil on top before sealing the container.
Congratulations! You've just made a deliciously spicy and aromatic coriander and chilli pesto. Whether you choose to mix it with pasta, spread it on toast, or use it as a marinade, this versatile sauce is sure to become a favorite in your culinary repertoire. Enjoy the fresh flavors and heat in every bite!
Coriander and chilli pesto FAQ:
You can substitute peanuts with other nuts such as cashews or almonds for a similar texture and flavor. Seeds like sunflower or pumpkin seeds are also good alternatives if you're looking for a nut-free option.
You can store the pesto in an airtight container in the refrigerator for up to one week. To maintain its vibrant color, drizzle a thin layer of olive oil on top before sealing.
To reduce the spiciness, use fewer chili peppers or remove the seeds before blending. For more heat, add additional chopped chili peppers or a dash of chili flakes.
Yes, coriander and chili pesto can be frozen. Store it in ice cube trays or small containers for easy portioning. It can last in the freezer for up to three months.
A small frying pan or skillet works well for toasting peanuts. Use medium heat and stir frequently to prevent them from burning.
Tips:
- For a smoother pesto, blend the ingredients for a longer time and add a splash of water or more lime juice.
- If you prefer a milder pesto, remove the seeds from the chili peppers before blending.
- Roast the peanuts lightly for an added depth of flavor.
- Store the pesto in an airtight container in the refrigerator for up to a week.
- Consider adding a tablespoon of grated Parmesan cheese for an extra layer of flavor.
Nutrition per serving
8 ServingsCalories 40kcal
Protein 1.88g
Carbohydrates 2.21g
Fiber 0.75g
Sugar 0.86g
Fat 3.10g
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