Pesto, Asian "bruce Cost’s Asian Ingredients"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Asian | Cheese/eggs, Chilies, Herb, Nut, Sauce | 2 | 1/2 cups |
INGREDIENTS
| Ginger Island Restaurant | ||
| 1 | c | Oil, peanut |
| 1/2 | c | Peanuts, raw |
| 2 | Chile peppers, Green | |
| Fresh seeded | ||
| Serrano or Jalapeno | ||
| 1 | T | Ginger, fresh chopped |
| 4 | Garlic cloves | |
| 1 1/2 | c | Basil leaves, fresh |
| tightly packed | ||
| 1/4 | c | Mint leaves |
| 1/4 | c | Cilantro leaves |
| 3 | T | Lemon juice |
| freshly squeezed | ||
| 1 1/2 | t | Salt |
| 1 | t | Sugar |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1317
Calories From Fat: 1126
Total Fat: 128.5g
Cholesterol: 0mg
Sodium: 1799mg
Potassium: 1800.2mg
Carbohydrates: 38.5g
Fiber: 24.5g
Sugar: 3.7g
Protein: 22.7g