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Asian Pesto

I made this last year for Christmas presents and it was a smash hit! People have used it as a marinade, a stir-through sauce with pasta and as an accompaniment to dishes. I use a hand blender to get this one going.


  • 1C cashews (unsalted)

  • 1C coriander leaves

  • 1C mint leaves

  • 1C Thai basil

  • 1C peanut oil

  • 2 tbs sesame oil

  • 3 tbs fish sauce

  • 2 cloves garlic

  • 1tbs fresh grated ginger

  • 2 tbs grated lemon grass


  • 1.

    Roughly blend the cashews and leaves.

  • 2.

    Add garlic, lemon grass and ginger, with the sesame oil, fish sauce and half the oil.

  • 3.

    Blend to desired consistancy - add more oil as needed.


Will keep well in the fridge in an airtight, sanitised jar. Will last about a month.

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