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Pesto two ways
Use pesto to jazz up seasonal vegetables, fold through pasta and spread on crackers.
Ingredients
Asian pesto:
- 3 cups fresh coriander, chopped
- 1 cup peanuts, roasted
- 1 clove garlic
- 1 tablespoon ginger, chopped
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup oil (sesame or vegetable)
- 1 tablespoon fish sauce
Watercress pesto:
- 3 cups fresh watercress or parsley
- 1 cup seeds or nuts (sunflower, pumpkin, almonds, walnuts)
- 1 clove garlic
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup oil
- 1/4 cup water
Method
1. Place all ingredients in food processor or use a mortar and pestle and grind until smooth.
Notes
__Suggestions__ - Mix Asian pesto through stir fried vegetables (and meats if using). - Mix through pasta. - Mix through seasonal steamed vegetables.
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