Asian pesto

Yield: 2 1/2 cups

Measure Ingredient
1 cup Oil
½ cup Peanuts
2 smalls Green chile peppers, seeded
1 tablespoon Ginger, chopped
4 eaches Garlic cloves
1½ cup Basil leaves
¼ cup Mint leaves
¼ cup Cilantro leaves
3 tablespoons Lemon juice
1½ teaspoon Salt
1 teaspoon Sugar

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.

Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by Dorothy Hair 7/7/94

Submitted By MARK SATTERLY On 06-02-95

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