© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Clay Irving
I just made an Asian pesto based an a recipe I got from Asian Ingredients, A guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam by Bruce Cost. Wow! It is really good.
1 ½ cups Asian basil leaves, tighly packed — I used Thai basil, bai horapha
¼ cup Asian mint leaves, tightly packed — what's "Asian" mint?
¼ cup cilantro leaves, tightly packed
1 cup peanut oil
½ cup raw peanuts — It takes some time to remove the peanuts from the shell and remove the papery skin
2 small fresh green chiles — I used 3 Thai prik ki nu
4 large garlic cloves
1 ½ teaspoon salt
1 teaspoon sugar
3 tablespoons fresh lemon juice — I juiced a whole lemon
Combine the herbs in a bowl and set aside.
Heat oil in a small skill 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 chiles, ginger, and garlic, and continue to blend. Add the herbs and a little of the reserved peanut oil, and continue to blend. Add the salt, sugar, and lemon juice, and blend until the herbs are very finely minced.
The peanuts, garlic, and ginger didn't mix well in the blender. After I added the herbs and some oil, everything mixed well. Next time, I'll use the mortar and pestle.