Afghan pesto

By: Stefan Gates From: Market Kitchen

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This recipe is classed as easy

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Prep time:
5 mins
Cook time:
10 mins
Serves:
4

Coriander and peanuts feature in Stefan Gates’ deliciously different version of the famous Italian herb paste

Ingredients

  • 1 large bunch Coriander, coarsely chopped
  • 2 handfuls raw Peanuts, toasted
  • 1/2 tsp cardamom pod, cracked, seeds only
  • 1 lime, juice only
  • Olive oil, for mixing
  • 2 Aubergines, sliced
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Method

1. Put the coriander, peanuts, cardamom seeds and lime juice in a blender or food processor and process until chopped and combined.

2. With the motor running, drizzle in olive oil until the mixture has the consistency of a soft paste.

3. Chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender.

4. Spread a little of the pesto over the warm aubergine slices and serve.


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