Pesto, asian \"bruce cost's asian ingredients\"

Yield: 2 1/2 cups

Measure Ingredient
\N \N Ginger Island Restaurant
1 cup Oil, peanut
½ cup Peanuts, raw
2 smalls Chile peppers, Green
\N \N Fresh seeded
\N \N Serrano or Jalapeno
1 tablespoon Ginger, fresh; chopped
4 \N Garlic cloves
1½ cup Basil leaves, fresh tightly packed
¼ cup Mint leaves,
¼ cup Cilantro leaves, tightly packed tightly packed
3 tablespoons Lemon juice freshly squeezed
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.

From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July 6, 1994 and "Bruce Cost's Asian Ingredients" , by Bruce Cost, William Morrow, 1988 typed by Dorothy Hair 7/7/94

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