Asian Basil Pesto

recipe
The deep, toasty notes of dark sesame oil enhance this Asian version of the classic Italian sauce. Toss with rice noodles, or dollop on fish or chicken. You can also stir a few tablespoons into a simple meat and vegetable stir-fry. Freeze small portions of the pesto in ice cube trays; transfer to a zip-top plastic bag, and store in the freezer for up to two months. You can use regular basil if you can't find Thai basil.

Yield:

1/2 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 45
Caloriesfromfat 72 %
Fat 3.6 g
Satfat 0.5 g
Monofat 1.5 g
Polyfat 1.4 g
Protein 0.9 g
Carbohydrate 2.9 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 189 mg
Calcium 20 mg

Ingredients

2 cups fresh Thai basil leaves
2 tablespoons dry-roasted peanuts
1 tablespoon sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves

Preparation

Place all ingredients in a food processor; process until smooth. Press plastic wrap onto surface of pesto. Store in refrigerator up to 1 week.

Note:

Lia Huber,

Cooking Light

August 2007
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