Asian Basil Pesto

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

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 72%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 0.9g
  • Carbohydrate: 2.9g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 189mg
  • Calcium: 20mg

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

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