Asian Pesto Recipe

Name: Asian Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1/2 cup peanuts; 2 small green chili peppers seeded; 1 tablespoon ginger chopped; 4 each garlic cloves; 1 1/2 cups basil leaves; 1/4 cup mint leaves; 1/4 cup cilantro; 3 tablespoons lemon juice; 1 1/2 teaspoons salt; 1 teaspoon sugar

Servings: persons

1 cup vegetable oil
1/2 cup peanuts
2 small green chili peppers seeded
1 tablespoon ginger chopped
4 each garlic cloves
1 1/2 cups basil leaves
1/4 cup mint leaves
1/4 cup cilantro
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon sugar

1
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts.
2
Allow to sit until lightly browned.
3
Remove the nuts with a slotted spoon and drain, reserving the oil.
4
Put the peanuts in a food processor or blender and blend to a rough paste.
5
Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend.
6
Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
7
Transfer the mixture to a serving bowl and stir in the remaining oil.
8
Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup vegetable oil, 1/2 cup peanuts, 2 small green chili peppers seeded, 1 tablespoon ginger chopped, and more.

Yes, Asian Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Pesto

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