Laksa and curry leaf pesto

We have laksa and curry plants growing all year round in Singapore, but laksa grows especially well during the rainy monsoon season. Fun fact: laksa is also known as Vietnamese coriander and Cambodian mint, daun kesum and many other names, pointing to its versatality in different cuisines beyond its commonly known use in “laksa”. Curry and laksa leaves pack so much flavour and potential, and this recipe was created to let their spicy and tangy flavours shine.

Recipe contributed by Alexys [@syxelala].

Ingredients:

• 2 cups curry leaves

• 2 cups laksa leaves

• 1/2 cup peanuts, toasted

• 4 cloves garlic

• 1 lime, juiced

• 1 cup extra virgin olive oil/coconut oil

• Salt and pepper (to taste)

Method:

Step 1
Combine curry leaves, laksa leaves, toasted peanuts, garlic and lime juice in a food processor. Process until finely minced.

Step 2
With the processor running, add in your choice of oil in a stream until well blended, pausing to scrape down the sides as necessary.

Step 3
Season with salt and pepper and thin out the pesto with more oil if desired.