Add the roasted peanuts to a food processor and blitz until in small pieces. Add the cilantro, mint, garlic, ginger, chili pepper, lime zest, lime juice, and tamari or soy sauce. Blend until a paste forms, scraping down the sides as you go along.

Mix together the sesame oil and grapeseed oil.

With the motor running, stream in the oil mixture to start to form a sauce. Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. If the pesto is still not smooth enough but you don’t want to add more oil, add a spoon of water at a time until the sauce comes together.

Store in an airtight glass jar in the fridge for 5 days, or freeze up to 6 months.