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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. 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.