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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