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.