Asian Pesto
Submitted by ajsarver
Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that’s ready in 15 minutes. Vegetarian-friendly.
YIELD
2 1/2 cupsPREP
15 minCOOK
20 minREADY
15 minForget pine nuts and parmesan. This Asian pesto swaps in peanuts, fresh ginger, and a trio of herbs (basil, mint, and cilantro) for a sauce that’s vibrant, punchy, and completely addictive.
Green chilies bring a slow-building heat, while lemon juice and a pinch of sugar balance everything out.
Toss it with warm rice noodles, cold soba, or even spaghetti. Set the bowl on the table and let everyone spoon on as much as they want.
Variations
- Swap cashews for peanuts for a milder, creamier pesto
- Add a splash of fish sauce for a more Southeast Asian profile
- Stir a spoonful into coconut soup or use it as a spread on banh mi sandwiches
Kitchen Tips
- Toast the peanuts in oil until just golden, not dark brown, or they’ll taste bitter
- Pulse the food processor rather than running it continuously so you keep some texture in the paste
- This pesto keeps in the fridge for up to a week with a thin layer of oil on top to prevent browning
Ingredients
Directions
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.
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