PEANUT AND YOGURT PESTO
A quick, vegetarian pesto with a crunch. The peanut and yogurt pesto can be whipped up in 5 minutes and is lovely with toasted flatbread at a party. The smoky flavour of cumin is a perfect flavour match for yogurt.
Preparation Time – 5 minutes
Cooking Time – 5 minutes
Makes – 1 cup
2 teaspoons ground cumin
3/4 teaspoon salt
3 tablespoons Greek yogurt
1/4 cup avocado oil + extra to drizzle
1/2 teaspoon chili powder
Dry roast peanut, salt and cumin in a pan on medium-low heat for 2 minutes. Bring out the mortar and pestle. Transfer peanut mix to the bowl. Add avocado oil. Gently grind using the pestle for about 2 minutes. Spoon through the yogurt and mix gently. Transfer to a serving bowl. Sprinkle with chili powder and drizzle with extra oil.
Notes & Ideas
Besides the obvious serving suggestion of putting it on a cheese platter with some toasted lavash or crispbread or crackers, here are some more ideas to use this gem of a pantry staple.
* Wash and scrub some baby potatoes, slit them halfway through in two spots with a sharp knife. Stuff this pesto in the slits and pan fry them uncovered on high heat and then later on low heat with a bit of water added till they are done.
* Spread them on baguette slices, top with a fresh salad like the Kachumber and serve.
* Slather in brunch sandwiches instead of butter or cheese.
* Stir through in savoury muffins before baking.