Asian Pesto - Vegan

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Asian Pesto - Vegan

 

1/2 cup Thai basil, firmly packed

1/2 cup mint, firmly packed

1/2 cup cilantro, firmly packed

1/2 cup scallions, green part only, chopped, packed

2 cloves garlic

1/2 cup macadamia nuts toasted (see note)

1/2 cup vegetable oil

1 teaspoon sesame oil

3/4 teaspoon salt

1/2 teaspoon pepper

 

 

 

 

 

In the bowl of a food processor fitted with the metal blade, place basil, mint,

cilantro, scallions and garlic. Process to finely chop, scraping down sides a

necessary.

 

With motor running, add macadamia nuts through the feed tube and process to

finely grind. Add vegetable oil and sesame oil in a thin stream. Add salt and

pepper and pulse to mix.

 

Remove from food processor and taste for seasoning, adding more salt and pepper

if necessary. Refrigerate in a tightly covered container for 3 days or freeze

for up to 3 months.

 

Note: To toast macadamia nuts, spread nuts on a baking sheet and bake in a 350

degree F oven for 10 minutes. Let cool to room temperature.

 

Makes 1 cup

 

Author: Chef Jackie Shen, Red Light, Chicago

Source: Chef2Chef.com

Formatted by Chupa Babi: 02.26.08

 

AuthorNote: Made without cheese from a mixture of Asian-flavored greens, and

with the addition of toasted macadamia nuts, this pesto has an exciting new

flavor profile. You can still use it to sauce pasta, but it also serves a

variety of purposes: as a condiment, a quick sauce for grilled [favorites], a

vinaigrette seasoning, and a unique fried rice. You can freeze in small batches

and defrost. And you can double the recipe.

 

 

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