Guest guest Posted June 20, 2001 Report Share Posted June 20, 2001 * Exported from MasterCook * Pesto, Two Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 61 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups packed Thai basil leaves (1 bunch stemmed Thai basil) 2 garlic cloves 1/4 cup roasted unsalted peanuts 1 teaspoon salt 1/4 teaspoon chili paste 1 pinch sugar 1/4 cup toasted sesame oil Makes about 1 cup Why stop with basil? Use your imagination and team favorite herbs with complementary nuts for delightful taste sensations. Use raw spinach, parsley, and walnuts for a regional Italian version, or combine mint, almonds, and lemon juice for a Middle Eastern pesto. If you're fortunate enough to find Thai basil, try this recipe. Toss this with jasmine rice or rice stick noodles and enjoy the symphony of flavors. In a blender or food processor, process the basil and garlic until finely minced. Add the peanuts, salt, chili paste, and sugar. Process until well puréed. With the machine running, gradually add the sesame oil to form a paste. If not using immediately, transfer to an airtight container and top with a thin layer of sesame oil. Cover and store in refrigerator for up to 2 weeks. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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