Intensely fiery, spiky and fresh green. You will want to scoop this up with popadums, samosas or just with your fingers.
- 100g fresh coriander
- 20g fresh mint
- 50g peanuts
- 2 green birdseye chillis (de-seed them if you want it less hot)
- 1 clove garlic, chopped
- Juice of half a lemon
- Large pinch salt
- 2 tsp sugar
- Put everything into the bowl of a mini food processor and whizz to a pesto-like consistency, adding a little water if needed. By all means use a pestle and mortar if you’d rather. It’ll just take longer and your arm might ache a bit afterwards.
Sophie cooks 