Ingredients for Afghan Pesto
- 1 cup packed fresh coriander leaves
- 1/2 cup roasted unsalted peanuts
- 1 teaspoon cardamom seeds (finely crushed)
- 2 tablespoons lime juice
- 1/4 cup extra virgin olive oil
- 1 large aubergine (about 1 pound)
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How to Make Afghan Pesto
- 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.
- 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.
- Preheat your grill or griddle pan to medium-high heat. Slice one large aubergine (about 1 pound) into 1/2-inch thick rounds.
- Grill the aubergine slices for 2-3 minutes per side, or until tender and nicely charred.
- 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