October 1, 2012

Coriander-Peanut Pesto


I'm usually very happy about the food I post, but this recipe is AMAZING. Really, you have to try it. The only chance you won't like this is if you're one of those freaks of nature who doesn't like fresh coriander. (I mean freak of nature in the kindest possible way, of course.)

I got this from Thomas who works for Hamonoya, the agent for Microplane in the Nordic countries. We met, together with Dagmar and Lena, at a convention where he showed the latest news from Microplane, and we chatted about our mutual love of coriander. He enthusiastically described this great coriander peanut chutney, a recipe from Danish food writer and TV cook Camilla Plum that he had often made and adjusted to his liking. He spoke Danish, and I, admittedly don't. So I was very thankful that he also e-mailed me the recipe.

Here's my version of it. I find it more of a pesto than a chutney, so that's what I've chosen to call it. It goes with everything. Eat it with meat, chicken or fish. With asian food. On bread. With a spoon. It doesn't matter.

Coriander-Peanut Pesto
  • 200 g peanuts (I use roasted, ready-salted, in which case you don't need more salt)
  • 1 large bunch of fresh coriander
  • 2 garlic cloves
  • 2 tbsp demerara sugar
  • 1 lime, juiced
  • 1 tsp sambal oelek or other chili paste, or one fresh red chili
  • 3 tbsp peanut oil
  • possibly salt, if not using ready-salted peanuts

Mix everything in a food processor, to a coarse paste. Season to taste, you might want more heat, more acidity - lime - more salt or more sugar.