Afghan pesto

Coriander and peanuts feature in Stefan Gates deliciously different version of the famous Italian herb paste
By Stefan Gates
Afghan pesto
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 large bunches coriander, coarsely chopped
  • 2 handfuls raw peanuts, toasted
  • 1/2 tsp cardamom pod, cracked, seeds only
  • 1 lime, juice only
  • olive oil, for mixing
  • 2 aubergines, sliced


1. Put the coriander, peanuts, cardamom seeds and lime juice in a blender or food processor and process until chopped and combined.

2. With the motor running, drizzle in olive oil until the mixture has the consistency of a soft paste.

3. Chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender.

4. Spread a little of the pesto over the warm aubergine slices and serve.

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