Asian Pesto
Yield
2 1/2 cupsPrep
15 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
|
|
| ½ | cup |
peanuts
|
|
| 2 | small |
green chili peppers
seeded |
*
|
| 1 | tablespoon |
ginger
chopped |
|
| 4 | each |
garlic cloves
|
|
| 1 ½ | cups |
basil
leaves |
*
|
| ¼ | cup |
mint leaves
|
*
|
| ¼ | cup |
cilantro
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
|
|
| 118 | ml |
peanuts
|
|
| 2 | small |
green chili peppers
seeded |
*
|
| 15 | ml |
ginger
chopped |
|
| 4 | each |
garlic cloves
|
|
| 355 | ml |
basil
leaves |
*
|
| 59 | ml |
mint leaves
|
*
|
| 59 | ml |
cilantro
|
|
| 45 | ml |
lemon juice
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
Directions
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend.
Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
