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.
- 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.
Nutritional info is based on 1/4 cup serving.