Ingredients for approx. 150 g Pesto For the chilli Pesto 300 g of tomato puree 3 TABLESPOONS peanut oil 1 ½ TABLESPOONS Xylitol or cane sugar 1 TBSP Apple cider vinegar 1 TBSP chopped ginger 2 Kaffir lime leaves – remove the stalks 1 stalk of lemon grass – cut into thin rings 1 TSP