Asian Pesto

Sadly, I didn’t take a picture of the ingredients, so next time I make this recipe I will update this page.  If you look in the upper right corner of the picture below, you will see a container of the final product.

This recipe is heavily inspired by John Ash‘s recipe in his book Cooking One on One. This recipe yields at least 1-1/2 cups of Asian Pesto, which is usually more than I need for a recipe, so I freeze half. I have kept this frozen for up to 9 months and thawed and added to soups with no issue.

  • 3 cups of fresh cilantro leaves
  • 3 cups of fresh basil leaves
  • 1 cup of fresh mint leaves
  • 2 tablespoons of peeled and finely chopped fresh ginger
  • 2 large cloves of minced garlic (more or less, to your taste)
  • 1/2 of a jalepeno, including ribs and seeds, finely chopped  (more or less, to your taste)
  • Finely minced zest of 1 medium lime
  • Juice of the zested lime
  • 1/3 cup chopped toasted almonds

Combine ingredients in food processor and pulse a few times to chop everything into a very coarse paste.

  • 1 Tablespoon sesame oil
  • 1/4 cup olive oil, or more, to achieve desired consistency

With motor running, slowly add the oils in a stream, stopping a few times to scrape down the sides of the food processor bowl.

Taste and season with salt & freshly ground black pepper, additional toasted almonds, ginger, garlic, jalepeno, etc.

*I usually add this to chicken broth (for me) and Miso broth (for Mr. Batch) to make Asian soup. This could also be added to ground meat to make Asian meatballs, could be added to pasta or soba noodles, etc.  

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