* Cut out the outer dry leaves of the lemongrass * Sauté the lemongrass in a little tap water until soft and cut off * Combine with the remaining finely chopped ingredients, oil, lime juice and vinegar in a food processor to make a puree and season with salt, sugar and pepper * Fill the Asian pesto into a small jar.
Keep refrigerated for about two to three weeks.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!