Thai green pesto

Put all dry ingredients into the pestle mortar or food processor. Pound them all together in the pestle and mortar or blitzed them in the food processor until all finely chopped and form into paste

Pour vegetable or olive oil in the pestle and mortar and mix it together. For food processor pour oil through the feed tube to make a paste. Season to taste with salt and pepper. (The pesto can be refrigerated in a covered container, with a very thin layer of vegetable oil poured on top to seal the surface, for up to 2 weeks, or frozen for up to 3 months. Bring to room temperature and stir well before using.)

Can be cook with stir fried rice on my recipe or simply add on to pasta