← Back to Search Results
Asian, Italian
Emerald Sauce

Photo by: Joseph De Leo
Comments: 1
 

Recipe

This Asian-inspired pesto is just the kind of back-pocket sauce a chef loves to have on hand to perk up a variety of dishes. I toss it with capellini and top with Thai Grilled Prawns, but you could just as easily use it to top grilled chicken or fish, or toss it with any type of Asian or Italian noodle as a cold or hot lunch.The recipe makes enough sauce for a pound of cooked pasta, with enough remaining sauce to toss with grilled seafood or chicken to serve on top. Garnish with strips of red bell pepper and sprinkle with additional chopped peanuts and cilantro.

Yield: Makes about 3 cups

Ingredients

  • ½ cup peanut or vegetable oil
  • ¼ cup toasted sesame oil
  • ½ cup fresh lime juice
  • ¼ cup rice wine vinegar
  • ¼ cup roughly chopped fresh ginger
  • 6 small to medium cloves garlic
  • 3 jalapeno peppers, stemmed and seeded
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 cup packed cilantro, stems included (about ½ bunch)
  • ½ cup packed fresh mint, tough stems removed
  • ½ cup packed fresh basil leaves
  • ½ cup roasted peanuts

Directions

1. Put the ingredients into a blender jar in the order listed–first the oils, lime juice, vinegar, then the aromatics (ginger, garlic, jalapeños), the sugar and salt, and finally the herbs (cilantro, mint, basil) and ¼ cup of the peanuts. Blend, stopping occasionally to scrape down the jar with a spatula, until the mixture is quite smooth. Taste and adjust salt to your liking. Add the remaining ¼ cup peanuts and pulse a few times to roughly chop them for a bit of crunch in the sauce.

2. Use immediately, or cover tightly and refrigerate for up to 2 days.


© 2008 Joey Altman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional info is based on 1/4 cup serving.

346kcal (17%)
42mg (4%)
12mg (21%)
33mcg RAE (1%)
206mg
32mg
4g
5g
2g
11g
0mg (0%)
783mg (33%)
3g (17%)
33g (51%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • srmessana

    10.18.09 Flag comment

    Excellent sauce. Very versatile.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
flavor Flavor
by Rocco DiSpirito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
spice Spice
by Ana Sortun
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?