Coriander is not a favourite herb, as I find it far too assertive, but in this pesto it provides a suitable and subtle companion for the ginger and potato. The pesto may also be used as an accompaniment to chicken or fish
|1 piece||Fresh ginger, 3cm, fresh, grated|
|160 ml||Olive oil|
|1||Salt and freshly ground black pepper, to season|
|1 handful||Basil leaves|
|2 cloves||Garlic, chopped|
|2 tsp||Fresh ginger, fresh, grated|
|½ cup||Peanuts, toasted|
|2 cups||Fresh coriander (Main)|
|1||Salt & freshly ground pepper, to season|
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- Slice the aubergines in half lengthways, then cut each half into 1cm-thick slices. Peel the potatoes, then chop them into 3cm cubes. Place the cubes in a saucepan of well-salted water, then bring to the boil and cook for about 10 minutes. Drain, then allow the potatoes to cool.
- Slice the onions in half, then cut into thin slices. Chop the garlic finely. Heat the oil in a large frying pan, add the aubergine slices and cook until soft. Add the garlic, onion and ginger, and cook for about 3 minutes. Wait until the ginger is intriguingly fragrant before adding the potatoes. Keep the heat high, as you want the potatoes to fry in hot oil rather than stew in cold oil.
- Shred the basil leaves, stir them in and season lightly with salt and pepper. Serve with the coriander pesto drizzled over the aubergines.
- Blend the coriander, peanuts, garlic and ginger in a food processor until smooth. Add enough olive oil to produce a thick sauce, then add the lime juice.
- Season with salt and pepper. Keep the sauce refrigerated until required. Pour a thin layer of oil over the top of the pesto to keep it fresh.