Pesto, Asian “Bruce Cost’S Asian Ingredients”

This unique sauce bridges culinary traditions, combining the fresh herbaceousness of basil, mint, and cilantro with the warm, earthy depth of toasted peanuts and ginger. The addition of fresh chilies provides a gentle, lingering heat that complements the bright acidity of lemon juice. Unlike traditional pesto, this version uses peanut oil for a distinctively rich mouthfeel and nutty aroma. It is an excellent topping for warm or cold noodles, offering a complex flavor profile that is both savory and refreshing. Perfect for summer gatherings or as a quick, flavorful addition to weeknight dinners, this versatile sauce brings a burst of energy to simple dishes.

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 826.0

Dietary: Vegan, Vegetarian

Description

This unique sauce bridges culinary traditions, combining the fresh herbaceousness of basil, mint, and cilantro with the warm, earthy depth of toasted peanuts and ginger. The addition of fresh chilies provides a gentle, lingering heat that complements the bright acidity of lemon juice. Unlike traditional pesto, this version uses peanut oil for a distinctively rich mouthfeel and nutty aroma. It is an excellent topping for warm or cold noodles, offering a complex flavor profile that is both savory and refreshing. Perfect for summer gatherings or as a quick, flavorful addition to weeknight dinners, this versatile sauce brings a burst of energy to simple dishes.

Ingredients

1 cup Oil, peanut
1/2 cup Peanuts, raw
2 small Chile peppers, Green
1 tbsp Ginger, fresh, chopped
4 cloves Garlic cloves
1 1/2 cups Basil leaves, fresh, tightly packed
1/4 cup Mint leaves, tightly packed
1/4 cup Cilantro leaves, tightly packed
3 tbsp Lemon juice, freshly squeezed
1 1/2 tsp Salt
1 tsp Sugar

Directions

1
Heat 1 cup of peanut oil in a small skillet over medium-high heat until it is nearly smoking.
2
Remove the skillet from the heat and carefully add the raw peanuts.
3
Allow the peanuts to sit in the hot oil until they are lightly browned, stirring occasionally.
4
Remove the peanuts with a slotted spoon and drain them on paper towels, reserving the heated oil.
5
Place the toasted peanuts in a food processor or blender and blend until they form a rough paste.
6
Add the seeded chilies, chopped ginger, and garlic cloves to the processor.
7
Blend the mixture until the aromatics are finely chopped and incorporated into the peanut paste.
8
Add the basil, mint, and cilantro leaves along with a small amount of the reserved peanut oil.
9
Blend again until the herbs are finely minced but still retain some texture.
10
Add the salt, sugar, and lemon juice, and blend briefly to combine all flavors.
11
Transfer the mixture to a serving bowl and stir in the remaining reserved peanut oil until smooth.
12
Serve immediately alongside warm or cold noodles, allowing each person to spoon the sauce to taste over their portion.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 826.0kcal

% Daily Value *
Total Fat 76.4g118%
Saturated Fat 11.1g56%
Cholesterol 0.0mg0%
Sodium 15.4mg1%
Total Carbohydrate 36.8g13%
Dietary Fiber 15.1g61%
Sugars 2.8g
Protein 14.7g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store in an airtight container in the refrigerator for up to 5 days. The oil may separate; stir well before using.

For a milder sauce, remove the seeds and membranes from the chilies before blending. You can also substitute cashews or almonds for the peanuts if desired.

Toasting the peanuts in hot oil enhances their flavor significantly. Ensure the oil is hot but not smoking excessively to avoid burning the nuts.

Keywords: asian, pesto, peanut, basil, ginger, garlic, chili, herb, sauce, noodles, fusion, vegan, spicy, nutty, blender, topping, fresh, aromatic, lemon

Read it online: https://www.chefs-mate.com/recipe/pesto-asian-bruce-costs-asian-ingredients-2/