spinach, peanut and coriander pesto

  • 200g baby spinach leaves
  • 1 cup coriander (cilantro) leaves, plus extra to serve
  • 1 cup (140g) unsalted peanuts, toasted, plus extra to serve 
  • 1 teaspoon finely grated lime rind
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • sea salt and cracked black pepper
  • lime wedges, to serve
  1. Place the spinach, coriander, peanuts, lime rind, lime juice, oil, salt and pepper in a food processor and process until finely chopped and well combined. Top with the extra coriander and peanuts and serve with lime wedges. Makes 2 cups.

COOK’S TIP:
This pesto will keep in an airtight container in the refrigerator for up to 5 days.


CLICK HERE FOR BROCCOLI, TOASTED ALMOND AND MINT PESTO

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CLICK HERE FOR CARROT, CARAWAY, PINE NUT AND CHILLI PESTO
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