Afghan Pesto Recipe

Embark on a culinary journey with this vibrant Afghan Pesto recipe! Inspired by uktv food, this quick and easy recipe features a flavorful pesto made with fresh coriander, crunchy peanuts, fragrant cardamom, and zesty lime. We've simplified the original recipe for ease of use, using precise measurements instead of 'handfuls'. Serve this delicious pesto atop perfectly charred aubergine slices for a truly unforgettable taste sensation. Perfect for a weeknight meal or a special occasion!

Prep Time 10 mins
Cook Time 15 mins
Calories 160.8 kcal
Protein 14g
Rating 3.0 (1 Reviews)
Afghan Pesto 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Afghan Pesto

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How to Make Afghan Pesto

  1. Combine 1 cup packed fresh coriander leaves, 1/2 cup roasted unsalted peanuts, 1 teaspoon cardamom seeds (finely crushed), and 2 tablespoons lime juice in a food processor or blender.
  2. With the motor running, gradually add 1/4 cup extra virgin olive oil until a smooth paste forms. Adjust olive oil as needed to reach desired consistency.
  3. Preheat your grill or griddle pan to medium-high heat. Slice one large aubergine (about 1 pound) into 1/2-inch thick rounds.
  4. Grill the aubergine slices for 2-3 minutes per side, or until tender and nicely charred.
  5. Spread a generous spoonful of the Afghan pesto over each warm aubergine slice and serve immediately. Garnish with extra coriander leaves, if desired.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

25g

Fat

6g

Carbs

5g