Wednesday, August 28, 2013

Asian Pesto

I know it's been a while since I've posted anything.  Truth is, I haven't been making anything new... Which makes me sad.  But today at work I got to help my boss make a delicious Asian style pesto sauce and I had to share it.  This pesto comes from the cookbook Simply Ming.  The book recommends putting it on grilled shrimp or chicken with salad or pasta.  But I think it would be fantastic on any soba noodles or grilled veggies (mm brushed with some sesame oil!)

It also suggests mixing some of this pesto in with chopped shrimp as a filling for dumplings... Hmm maybe with some oyster mushrooms..?? Either way this pesto is super easy to make and would be great on just about anything... hmmm veggie sandwich instead of mayo/mustard?  So many ideas to try this pesto on that I'm going to have to make it again very soon!

2 jalapenos, stemmed and seeded
8-10 garlic cloves (depending on their size)
1 TBSP sugar
1 heaping TBSP ginger, peeled and minced
1 cup roasted salted macadamia nuts or roasted salted peanuts
Zest of 2 lemons
2 cups Extra Virgin Olive Oil
1 cup fresh basil leaves, packed
1 cup fresh mint leaves, packed
1/2 cup fresh cilantro leaves, packed
salt and pepper to taste

 In a blender or food processor combine jalapenos, garlic, sugar, ginger, nuts, zest, and 1 cup of oil and blend until smooth.  Add in the herbs and blend, slowly adding the remaining oil until it has become a thick puree. Season with salt and pepper.  Store in a tightly covered jar in the refrigerator for up to 2 weeks.

It's that easy! :-) 

Let me know what you try it on!


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