Coriander and chilli pesto recipe

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  • Serves 1
  • 10 mins to prepare
  • 800 calories / serving
  • Healthy
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Pulse the garlic, soy sauce, coriander leaves, peanuts, chilli and lime zest together in a mini food processor, scraping down the sides every now and then. With the motor still running, trickle in the groundnut oil, followed by the sesame oil, until blended.

Transfer to a bowl and stir in the lime juice and season to taste with black pepper and a little more soy if needed.

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  • Ingredients

  • 2 small garlic cloves, chopped
  • 1tsp soy sauce, to taste
  • 2 handfuls coriander leaves
  • 50g (2oz) peanuts
  • 1 green chilli, chopped
  • 4tbsp groundnut oil
  • 1tbsp sesame oil
  • 1 lime, finely zested and juiced
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  • Energy 3259kj 800kcal 40%
  • Fat 78.2g 112%
  • Saturates 14.8g 74%
  • Sugars 4.1g 5%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 8.2g Protein 14.3g Fibre 5.3g


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