← Back to Search Results
Asian, Italian
Emerald Sauce Recipe-7323

Photo by: Joseph De Leo
Comments: 1


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


  • 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


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%)
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

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
spice Spice
by Ana Sortun
mexican-everyday Mexican Everyday
by Rick Bayless
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
cooking-for-friends Cooking for Friends
by Gordon Ramsay
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucid-food Lucid Food
by Louisa Shafia
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?