Chili, Coconut and Lemon Grass Pesto |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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From Sophie Grigson, this is just made for fish and also good on chicken Ingredients:
4 stalks lemongrass |
2 ounces fresh coconut, grated |
2 green chili peppers, seeded and chopped |
2 garlic cloves, crushed |
1 lime, juice of |
3 1/2 tablespoons vegetable oil |
1/4 teaspoon salt |
Directions:
1. Strip tough outer leaves from lemon grass and chop roughly.
2. put this and rest of ingredients into processor and puree.
3. will keep in fridge for 2 weeks if covered in oil.
4. Note add fresh coriander if liked.
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