Yoko's Thai Pesto - Easy Pesto Recipe

Shared Recipe

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.

Nikki Says:-

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

Ingredients

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