I’ve added the recipe for the coriander and peanut pesto…it works a treat and its also a superb way of using up excess coriander not that we have that problem with 2 indoor rabbits that chow through herbs daily and my furnishings!

This pesto is lovely on toast, with pasta, potatoes and poppadoms!

For the Coriander and Peanut pesto

2 cup fresh washed coriander
3 to 4 fresh green chillies
2 tablespoons of peeled roasted peanuts
juice of half a lemon
1 teaspoon of sugar
2 cloves of garlic more or less…your choice
2 inch of ginger roughly chopped
1 tablespoon of Cumin seeds
half a teaspoon of salt

Dry roast your peanuts for a few minutes on a hot pan, stirring frequently. You want a slight change in colour. Remove to cool.

Place your cooled roasted peanuts into a spice grinder and sugir, garlic, ginger, cumin seeds and
half a teaspoon of salt

Now blitz this into a paste.

To the paste add your fresh coriander, lemon juice and green chilies.
place an ice cube into the mixer to help keep the vibrant colour of the chutney. add small teaspoons of water whilst blitzing in order to achieve a source consistency.

There you have your green coriander and peanut pesto.

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