Asian Emerald Pesto
  Re: (...)
I saw this on the local news web site and local what's for dinner. I thought it looked good.

* Exported from MasterCook *

Asian Emerald Pesto

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup mint leaves -- tightly packed
1/4 cup cilantro -- tightly packed
1 1/2 cups red basil or Thai basil leaves -- tightly packed
1 cup peanut oil
1/2 cup raw peanuts
2 small fresh Thai green chilies or 1 Serrano
1 tablespoon gingerroot -- coarsely chopped
4 large garlic cloves
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
3 tablespoons fresh lime or lemon juice
Garnish: Fresh chives cut in 1 inch
lengths and chive blossoms -- separated
Toasted Sesame Seeds
1 # noodles or ravioli -- cooked

Wash, dry and remove the leaves from the herb stems. Measure and place the
herbs in a bowl and set aside.

2. To toast peanuts, heat the peanut oil to nearly smoking, remove
from heat and add the peanuts. Allow to sit until lightly browned. Remove
the nuts and reserve the oil.

3. In a food processor or blender, blend the peanuts to a rough
paste. Add through the feed tube, the garlic, chilies and ginger as the
blades run. Process for a minute or so. Add the herbs and a little of the
reserved oil, process or blend well. Add salt sugar, juice and process or
blend until the herbs are finely minced.

4. Transfer mixture to a bowl and stir in the remaining oil. Serve
with warm or room temperature noodles with each person to add sauce as

5. Garnish with cut chives and chive flowers. Store extra pesto in
the refrigerator with a little oil over the top for a week or so. Makes
about 2 ½ cups pesto.

"Served with Fresh Pasta or Noodles"
"Naomi Kakiuchi, RD, CD, CCPPresident NuCulinary"
S(Internet Address):
- - - - - - - - - - - - - - - - - - -

Serving Ideas : Wine varietal suggestion: Semillon (Washington) or Pinot Grigio ( Oregon )
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Asian Emerald Pesto by esgunn (I saw this on the lo...)
Wow - just think of all those flavors!!! Good find, Erin.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Asian Emerald Pesto by cjs (Wow - just think of ...)
MMMmmm, that does look good. Maybe with some shrimp and rice noodles?
Empress for Life
Empress for Life
  Re: Re: Asian Emerald Pesto by farnfam (MMMmmm, that does lo...)
I agree with Cis...this just SCREAMS seafood! Copied and saved!
Keep your mind wide open.

Forum Jump:

Users browsing this thread: 1 Guest(s)