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Title: Pesto, Asian "Bruce Cost's Asian Ingredients"
Categories: Sauce Herb Nut Cheese Chile
Yield: 2 1/2 cups
| Ginger Island Restaurant | ||
| 1 | c | Oil, peanut |
| 1/2 | c | Peanuts, raw |
| 2 | sm | Chile peppers, Green |
| Fresh seeded | ||
| Serrano or Jalapeno | ||
| 1 | tb | Ginger, fresh; chopped |
| 4 | Garlic cloves | |
| 1 1/2 | c | Basil leaves, fresh tightly packed |
| 1/4 | c | Mint leaves, |
| 1/4 | c | Cilantro leaves, tightly packed tightly packed |
| 3 | tb | Lemon juice freshly squeezed |
| 1 1/2 | ts | Salt |
| 1 | ts | Sugar |
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil.
Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July 6, 1994 and "Bruce Cost's Asian Ingredients" , by Bruce Cost, William Morrow, 1988 typed by Dorothy Hair 7/7/94
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