Singapore laksa pesto

Serve with fish or grilled prawns, lamb chops, or stirred into minced meat to make meatballs. Alternatively, it makes for a good topping on a bowl of laksa soup or a plate of stir-fried noodles.


Makes about 100g

50g raw cashew nuts
60g fresh coriander (leaves and stems)
25g fresh mint leaves
2 garlic cloves
1 tbsp lime juice
A pinch of sugar
1 tbsp fish sauce
3 tbsp olive oil

1 Heat a frying pan over a medium heat. Toast the cashew nuts, shaking frequently until they have become lightly browned.
2 Put all the ingredients in a blender and whizz up to form a thick paste.