Dry roasted peanuts give a wonderful texture to this simple pesto, while coriander adds its distintive bite. Eat straight away or store in an airtight container in the fridge.


  • 20g fresh coriander leaves

  • 4 tbsp dry roast peanuts

  • ½ mild green chilli, deseeded and rough chopped

  • 1 garlic clove, peeled and crushed

  • Juice of ½ a lime - add more if required to taste

  • 60ml groundnut oil

  • ½ tsp sesame oil


  • 1.

    Blitz all ingredients together till smooth. Check sharpness and if a little dull add more lime juice.

  • 2.

    Serve mixed into freshly cooked linguine along with a little of the linguine cooking water to loosen the mix. Top with shaved parmesan.

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