The Strom's Asian Pesto

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The Strom's Asian Pesto

2 cloves garlic, peeled

1/2 tablespoon ginger, fresh, peeled and minced

3 slices jalapeño, jarred, hot pickled, sliced,

drained

3 tablespoons nuts, roasted, unsalted, peanuts

1/4 teaspoon salt, kosher, or to taste

1/4 cup basil, fresh, mix of thai and sweet basils,

cleaned, dried, and stemmed

1/4 cup mint, fresh spearmint, cleaned, dried, and

stemmed

1 1/2 cups cilantro, fresh leaves and stems, cleaned

and dried

1/2 large lime

6 tablespoons oil, extra-virgin olive

pepper, fresh, black

 

 

 

In our food processor, we put the garlic, ginger,

pickled jalapeño slices, peanuts, and the salt and

grind up for about 10 seconds. Next, we add the

cleaned herbs and pulse about 10 times until they are

chopped. Using the microplane, we add the zest of the

lime half to the processor and then we squeeze in the

juice. Then we turn on the processor and stream in

most of the oil. We turn off the processor and scrape

down the pesto. We drizzle in the rest of the oil with

the machine running and then we are ready. We taste

for salt, add a little more, and add some freshly

ground black pepper. We serve some of the pesto in

prep bowls and the rest is stored in a ramekin,

covered with plastic wrap and refrigerated (we may

even freeze some).

 

Makes 3/4 cup

 

Source: Robin & Chris Strom

Formatted by Chupa Babi in MC: 05.21.07

 

ChefNote: The most time consuming part of making pesto

is cleaning and gathering the herbs. We have on hand

in our garden and fridge basil, thai basil, mint, and

cilantro. After we clean them in the salad spinner and

remove the tough stems of the basils and mint we have

2 ounces of herbs. This is about 2 cups of herbs,

gently packed. This recipe yields about ¾ cup of

asian-style pesto.

 

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