Thai Coriander Pesto


tai pàk-chii péet-dtôo ไทยผักชีเพสโต้



The flavours of Thailand come alive in this rich pesto infused with lemon grass, ginger, kaffir lime, and cashews. If you can find them, raw macadamia nuts can be substituted.

Coriander is a powerful green herb and a rich source of vitamins, minerals, and antioxidants–vital elements for good health. If eaten in large enough quantities, coriander helps the body to release toxins, especially heavy metals that can affect our well-being.

Makes about 1 cup

Ingredients:
1/2 cup raw or lightly toasted cashews
(mét-má~mûuang-hǐm-má~paan เม็ดมะม่วงหิมพานต์), without salt
1 tablespoon chopped garlic (grà~tiiam กระเทียม)
2 tablespoons minced lemon grass (dtà~krái ตะไคร้).
2 tablespoons fresh minced ginger (kǐng ขิง)
1 tsp. honey (nám-pʉ̂ng น้ำผึ้ง)
2 large kaffir lime leaf (bai-má~grùut ใบมะกรูด) finely chopped, rib removed, or 1/2 teaspoon lime zest
1 tbsp. fish sauce (nám-bplaa น้ำปลา)
3 green chilies (prík sǐi-kǐiao พริกสีเขียว), seeds removed
1 tablespoon lime juice (nám-má~naao น้ำมะนาว)
4 cups chopped fresh coriander (pàk-chii ผักชี) with stems
1/2 cup light olive oil (nám-man-má~gɔ̀ɔk น้ำมันมะกอก)

In a mortar and pestle pound the cashews until finely ground. Add the garlic, lemon grass, ginger, kaffir lime leaves or lime zest, chilli, lime juice, fish sauce and pound to a paste. Place in a blender, add the oil and process for 5 seconds. Add the coriander  in batches as you continue processing the mixture into a smooth paste, scraping the side of the bowl as you go. Use immediately or store in the refrigerator for up to a week.