Asian Pesto

1. 1

   Lasts 2 weeks, refrigerated

2. 2

   2 jalapeno chiles, stemmed and seeded

3. 3

   8 garlic cloves

4. 4

   1 tablespoon sugar

5. 5

   1 heaping tablespoon peeled and minced fresh ginger

6. 6

   1 cup roasted salted macadamia nuts or roasted salted peanuts

7. 7

   Zest of 2 lemons

8. 8

   2 cups extra-virgin olive oil

9. 9

   1 cup fresh basil leaves, packed

10. 10

    1 cup fresh mint leaves, packed

11. 11

    1/2 cup fresh cilantro leaves, packed

12. 12

    Kosher salt and freshly ground black pepper to taste

13. 13

    In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick puree is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate

* Per serving · 4 servings · Values may vary.

No additional tips available.