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| Asian Pesto
1 cup of oil
1/2 cup of peanuts
2 small Green chile peppers, seeded
1 tablespoon of ginger, chopped
4 Garlic cloves
1 1/2 cups of basil leaves
1/4 cup of mint leaves
1/4 cup of cilantro leaves
3 tablespoons of lemon juice
1 1/2 teaspoons of salt
1 teaspoon of sugar |
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Heat oil in a small skillet 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 chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles. Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by Dorothy Hair 7/7/94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip |
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