Asian Style Pesto - 2 pts, Carbs 1.8, Fiber .9g

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Asian Style Pesto - 2 pts, Carbs 1.8, Fiber .9g

 

1 C fresh basil leaves

1/2 C fresh mint leaves

1/2 C fresh cilantro leaves

2 1/2 small fresh chile peppers, (2 to 3 peppers to taste) stems and seeds

removed (wear plastic gloves when handling) or 1 tsp red pepper flakes

1/2 C dry roasted unsalted peanuts

2 tsp finely chopped fresh ginger

1 tsp kosher salt

1/2 C peanut or canola oil

1/2 C warm water

 

 

 

 

 

1. Blanch the basil, mint, and cilantro to maintain their bright green color: In

a medium pot, bring 1 quart of water and 1 tablespoon of salt to a boil. Dip the

leaves in the water for 30 seconds. Pour them into a strainer, and immediately

run the leaves under cold water to stop the cooking. Drain, and squeeze as much

of the water out as possible.

2. In a blender or food processor, add the blanched herbs, peppers, peanuts,

ginger, and salt. Pulse briefly to coarsely chop.

3. With the blender running, slowly pour in the oil and water in a stream until

the pesto is smooth and almost pourable. For a thinner sauce, add the water 1

tablespoon at a time until the desired consistency is reached. Refrigerate up to

1 week, or freeze up to 2 months.

 

Makes about 20 tablespoons ( 1 1/4 cups)

 

Serves:20

Prep: 15min

Cook: 0 min

Total: 15min

 

Source: Prevention Magazine

Formattted by Chupa Babi: 07.05.08

 

Nutritional Facts 1 tablespoon per serving

CALORIES 75.7 CAL ; FAT 7.3 G (SATURATED FAT 1.2 G ); CHOLESTEROL 0 MG;

SODIUM 102.6 MG; CARBOHYDRATES 1.8 G; TOTAL SUGARS 0.2 G ;DIETARY FIBER 0.9 G;

PROTEIN 1.4 G

 

Try this sauce over Asian-style noodles, grilled [favorites]

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