Asian Pesto
- 1 c Oil
- 1/2 c Peanuts
- 2 sm Green chile peppers,
- -- seeded
- 1 tb Ginger, chopped
- 4 Garlic cloves
- 1 1/2 c Basil leaves
- 1/4 c Mint leaves
- 1/4 c Cilantro leaves
- 3 tb Lemon juice
- 1 1/2 ts Salt
- 1 ts Sugar
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.
Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by
Dorothy Hair 7/7/94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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.
Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by
Dorothy Hair 7/7/94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
