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Afghan pesto

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

Afghan pesto

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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Serves: 4

Prep: 5 min
Cook: 10 min

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