This recipe was originally given to me to include in the student cookbook As yet that project has not been realised so I was keen to reproduce the recipe here instead.
I am writing, with recipes by students, However I am trying to avoid recipes for that book, that include any electrical kitchen equipment, as realistically, many students do not have blenders and processors.
However the recipe really is too good to ignore, and I made it a few days ago. As I have said in other pesto recipes, a pesto is simply a sauce ground originally using a pestle and mortar. Rather than the traditional basil and pine nut recipe, this pesto is made from coriander leaves and cashew nuts. You can make it a little spicy too.
Nikki, who gave me the recipe, said that it is among her favourite meals. She says ‘I love the flavours, it’s amazingly yummy! I used to live in a big house in Toronto where we all had one night a week where we made dinner for everyone else. Whenever it was Yoko’s night, we would beg her to make this one. Before I left, I got her to show me.
Wow! it is easy, and so so good! I have also used the sauce for other meals, but it remains my favourite as a pasta sauce!’
Feel free to vary the quantities of ginger and chilli, according to taste
Yoko’s Thai Pesto
- 100g pasta per person You can use whatever kind of pasta you like. This recipe also works well with spaghetti…
- 2 large handfuls coriander
- Juice of 1 lime
- Small knob root ginger
- 1 small chilli, chopped
- 2-3 garlic cloves
- 50g/1.75oz cashew nuts
- Around 6 tablespoons olive oil
- Boil the pasta in lots of water for 10-12 minutes
- Meanwhile, make the sauce
- Put all the ingredients in a bowl
- Process in a liquidiser or handheld processor, until it is a paste
- Taste and adjust ingredients to your liking
- Serve with hot pasta – a couple of teaspoonfuls per person
- Stir well into the pasta
- Add some grated cheese
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