Vegetarian Satays with Asian Pesto Recipe

Name: Vegetarian Satays with Asian Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, sliced on the bias, 1/4-inch thick; 1 small eggplant, sliced in half, then 1/4-inch slices; 10 large shiitake caps; 4 scallions, 1-inch lengths; Wooden skewers soaked in water; 4 cups roasted peanuts, 2 cups for plating; 2 large, sliced shallots; 4 cloves sliced garlic; 3 minced Thai bird chiles; 3 kaffir lime leaves, chiffonade; 2 stalks lemon grass, white part only, minced; 1 tablespoon sugar; 2 limes, juiced; 2 cups peanut oil; 1 cup Thai basil leaves; 1/2 cup cilantro leaves; 1/2 cup mint leaves; Salt and black pepper

Servings: persons

1 zucchini, sliced on the bias, 1/4-inch thick
1 small eggplant, sliced in half, then 1/4-inch slices
10 large shiitake caps
4 scallions, 1-inch lengths
Wooden skewers soaked in water
4 cups roasted peanuts, 2 cups for plating
2 large, sliced shallots
4 cloves sliced garlic
3 minced Thai bird chiles
3 kaffir lime leaves, chiffonade
2 stalks lemon grass, white part only, minced
1 tablespoon sugar
2 limes, juiced
2 cups peanut oil
1 cup Thai basil leaves
1/2 cup cilantro leaves
1/2 cup mint leaves
Salt and black pepper

1
Prepare a hot grill.
2
Skewer the slices individually.
3
The shiitakes should have a scallion on each side.
4
Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total.
5
In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth.
6
Add sugar, lime juice and season.
7
Drizzle in remaining oil then add the herbs.
8
Check for seasoning.
9
Lay a bed of peanuts on a large plate.
10
Serve the pesto in a bowl and surround with satays.
11
Garnish with extra kaffir leaves or lemongrass.

1602

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 zucchini, sliced on the bias, 1/4-inch thick, 1 small eggplant, sliced in half, then 1/4-inch slices, 10 large shiitake caps, 4 scallions, 1-inch lengths, and more.

Yes, Vegetarian Satays with Asian Pesto falls under the Vegetarian 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.

That's it — enjoy your meal!

Vegetarian Satays with Asian Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions