Peanut And Yogurt Pesto

by | Jun 15, 2012 | 25 comments

Peanut And Yogurt Pesto
 
I cooked some beautiful okra last week and the idea for this gorgeous pesto was a result of that cooking exercise. The stuffing that I made for the okra, evolved and became the peanut and yogurt pesto. I brought out my grinding beast and off to work I went. It took me a couple of tries before I arrived at what would become my favourite thing to whip up at a gathering. 
 
Peanut And Yogurt Pesto - Mortar & Pestle
 
I have used raw, unsalted peanuts for this recipe. I have used Chobani Yogurt which I am loving at the moment. I have used a generous splash of Grove avocado oil to which I was introduced by the lovely Internet Chef Bridget Davis. Toasting the peanuts gives this pesto a beautiful texture that is not cloying on the palette. You can blitz this in a food processor, but I find using my mortar and pestle very satisfying. My granite mortar and pestle has to be one of the most overused and loved member of my kitchen. It sits on my uneven benchtop and starts the day off with a pounding of fresh ginger that goes in Nick's tea. I love making pestos using the mortar and pestle. The rustic nature that is imparted from the rythmic motion of swirling your wrist and gently pounding the ingredients to the consistency you like cannot be achieved in the processor. 
 
Peanut And Yogurt Pesto - Recipe Card
 
Food Photography & Prop Styling Alert Black bowls and plates - 89 cents each from Target. Black tablecloth - $10 from Spotlight. Wooden Knife - $6 from Attia. Granite Mortar & Pestle - $39 from House.
 
Peanut And Yogurt Pesto
 
 

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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

 

Ingredients

1 cup crushed peanut
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
 

Method

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.

 

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Find More Recipes By CategoryQuick Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

25 Comments
  1. aj

    yum!

    Reply
  2. Anamika

    Hey, my first ever comment on your space.Quick and easy pesto recipe, can experiment this with all kinds of breads and veggies. Thank You for sharing.

    Reply
  3. Martyna@WholesomeCook

    Yum! This sounds so good Sneh. And love the styling too... 89 cents for the plates and bowls? Bargain!!!

    Reply
  4. anh@anhsfoodblog.com

    I can only imagine how this tastes! Will whip up a batch really soon

    Reply
  5. Gaby

    I don't do dairy or legumes but I absolute dig this post's photos.

    Reply
  6. Egle

    This is so great! I'm definitely making this tonight.

    Reply
  7. Christie

    When I read the headline I was dubious, but now that I have read your methodology and ingredient list I am excited. Wow! Can't wait to try this!

    Reply
  8. Rosa

    A wonderful pesto! Your pictures and stunning and marvelously moody.

    Cheers,

    Rosa

    Reply
  9. Meeta

    I adore pesto and I think my favorite creation has been one with rocket leaves and cashew nuts (recipe on blog) but I need to try this. Looks divine!

    Reply
  10. Vishakha

    Avocado oil is new to me. U've got me curious now. Don't think we get it here in Singapore..

    Reply
    • Sneh

      New to me too, maybe try online specialty grocers? You can also substitute with extra virgin olive oil if you wish. Same lovely colour!

      Reply
  11. Eileen

    Super interesting combination! I think I might try not only the stuffed potato, but stuffed sweet potato. Or maybe I'd try it as a sauce for wilted kale. Thanks for the great idea!

    Reply
    • Sneh

      aha, I like the wilted kale idea .. could extend it to spinach too. Thnx for that!

      Reply
  12. kankana

    My mom makes a okra curry with peanuts .. and I had totally forgotten about it until you mentioned it out here 🙂
    And got to try this pesto!

    Reply
  13. Eha

    I also could not believe the ingredients at first glance: peanut pesto - you had to be kiddin' 🙂 ! And I also can't wait to try it, Sneh! Besides, would love a new mortar and pestle: off to the 'House', hoping they still have some in stock!!! Thanks!

    Reply
  14. tania@mykitchenstories

    Sneh this is a simple and really nice idea, Crunchy and creamy and added cummin. Thanks for this great recipe

    Reply
  15. SarahKate (Mi Casa-Su Casa)

    I love this recipe! Sounds like the perfect topping for a sweet potato, kale and haloumi salad. YUM!

    Reply
  16. Peter G | Souvlaki For The Soul

    Fabulous recipe Sneh! I am totally loving this creation...easy and tasty! The cumin def adds a zing to this too!

    Reply
  17. Sylvie @ Gourmande in the Kitchen

    I just keep looking at that beautiful font you've used, it's wonderful and works perfectly with the images.

    Reply
  18. Sara

    What a an interesting idea!! I adore the pesto in all ways and since I make the yogurt at home this idea is perfect for me! Thanks a lot!!

    Reply
  19. lizzie @ Strayed from the Table

    I love the therapeutic nature of crushing and mashing, when using a mortar & pestle.
    I am going to have to make this for my Man - who loves peanuts.

    Reply
  20. laurasmess

    Hi Sneh! This is such a fantastic idea... really, really inventive. I am wondering what rural Italians would think though, in terms of this being a 'pesto'! I think my friend's very traditional nonna would probably bop me over the head with a rolling pin if I made this! Thanks for sharing though. I'll definitely be giving it a go (without any nonna's seeing!) x

    Reply

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