Pesto~ Asian "bruce Costs Asian Ingredients" Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
Ginger Island Restaurant,
1 cup: Oil, peanut
1/2 cup: Peanuts, raw
2 small: Chile peppers, Green
Fresh seeded,
Serrano or Jalapeno,
1 tbsp: Ginger, fresh, chopped
4: Garlic cloves,
1 1/2 cup: Basil leaves, fresh tightly packed
1/4 cup: Mint leaves,
1/4 cup: Cilantro leaves, tightly packed tightly packed
3 tbsp: Lemon juice freshly squeezed,
1 1/2 tsp: Salt,
1 tsp: Sugar,
Directions:
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 Costs Asian Ingredients" , by Bruce Cost,
William Morrow,
1988 typed by Dorothy Hair 7/7/94
Source from luhu.jp
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 Costs Asian Ingredients" , by Bruce Cost,
William Morrow,
1988 typed by Dorothy Hair 7/7/94
Source from luhu.jp