• Clare McElhatton

Peanut and Coriander Pesto (for Carrots)


Roasted peanuts and fresh coriander are used here to make an Asian inspired 'Pesto'. It can be used as zingy dip or mixed with breadcrumbs to to make a flavoursome crumb- you decide! Serve as part of a salad, as tapas, or make into a meal with rice, noodles or roast chicken.


As a pesto for noodles and stir-fried veg:











As a crumb for roasted carrots:

· 300g carrots, peeled

· 100g fresh coriander (including stalks)

· 2 garlic cloves

· 1-inch piece of ginger

· 1 lime, juice and zest

· 90g of roasted, salted peanuts

· Soy sauce

· Breadcrumbs or stale bread (optional)

· Vegetable oil

VEGAN/ CAN BE MADE GLUTEN FREE





1. Preheat the oven to 200°C.

2. Peel the carrots (or just wash). Top and tail them and place them in a small roasting dish (so they fit snugly). Drizzle with vegetable oil and roast in the oven for 30 minutes.

3. Meanwhile, make the crust by blending the fresh coriander, peanuts, lime juice and zest, ginger and garlic in a food processor. Season with soy sauce (about 1-2 tsps. The peanuts are salty, so it won’t need too much). Use green chilli, chilli flakes or chilli sauce if you want some added heat.

The roasted carrots can be served with the peanut & coriander sauce as it is. Or the pesto can be used as a dip or ‘pesto’. Or use as part of a salad or mezze or to dress noodles or rice.

4. To make into a herb ‘crust’ mix in 3 tbsp of breadcrumbs, or blend in a handful of stale bread until the mixture stiffens slightly.

5. Spread the herb crust over the carrots. Roast in the oven for an extra 10-15 minutes until the crust has browned slightly. It can be finished off under the grill to brown, if the carrots are becoming too soft. Serve with roast chicken, as part of a salad

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