Pacific Rim Pesto

comments (0) March 30th, 2008     

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Ingredients:
3/4 cup packed fresh basil (about 2-1/2 oz.)
3/4 cup packed fresh cilantro
1 Tbs. pine nuts
1 Tbs. macadamia nuts
1 Tbs. cashews
1 to 2 garlic cloves, peeled and smashed
1/4- to 1/2-in.-thick slice peeled, fresh ginger
2 Tbs. light olive oil
3/4 Tbs. sesame oil
2 tsp. lemon juice
1 tsp. Tabasco

Makes about 2/3 cup

All the flavors of Southeast Asian cooking come to life in this sauce. Unlike Italian-inspired pestos, this one contains no cheese, which is consistent with most Asian fare and allows the clean, complex flavors of the sauce to shine. This pesto is excellent with lamb or beef, but also complements baked or grilled fish.

Grind the basil, cilantro, nuts, garlic, and ginger in a food processor or blender until finely chopped. Add the olive oil, sesame oil, lemon juice, and Tabasco, and process until blended. Taste and adjust ingredients according to your preference.

Recipe by Steven Van Yoder
February 2000
from issue #25

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posted in: cilantro, pesto, sauce

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