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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Source: Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009 This recipe is an ode to the delicate blend of herbs and spices commonly found in Thai cuisine - in this case a blend of ginger, lime, and lemongrass. Read more . If you like your food hot, feel free to up the ante by adding more jalapeno. Ingredients:
1 cup packed fresh basil leaves |
1/3 cup chopped cashews |
zest from 1 lime |
juice of 1/2 lime |
1 teaspoon peeled and grated fresh ginger |
1 jalapeno chile pepper , seeded and finely chopped |
1 teaspoon soy sauce (light or dark) |
1/4 teaspoon dried lemongrass |
3 tablespoons olive oil |
Directions:
1. Place the basil, cashews, lime zest and juice, ginger, jalapeno, soy sauce and lemongrass in the bowl of a food processor and pulse until a coarse mixture forms.
2. With the machine running, gradually stream in the oil and blend until the pesto emulsifies.
3. Makes about 3/4 cup.
4. SERVING SUGGESTIONS:
5. . Toss with [( pasta ) 1 to 2 tablespoons of oil, your favorite Asian noodles (such as wheat, egg, ramen, or rice noodles), and sauteed mushrooms and onions.
6. Add to any stir-fry.
7. As an appetizer, serve wonton cups filled with seared cooked ( meats, vege or fish/seafood )] that has been mixed with the pesto and garnish with ribbons of fresh basil.
8. To make the wonton cups, preheat the oven to 350 degrees F.
9. Brush the wonton wrappers with a little melted butter, press them into the depressions of mini muffin tins and bake for 6 to 8 minutes, until lightly browned and crisp.
10. Remove from the tins and let cool on wire racks.
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