In this recipe, traditional Italian pesto takes a detour through the continent of Asia, swapping in peanuts for pine nuts, toasted sesame oil for olive oil, and miso and fish sauce for Parmesan.
1/3 cup unsalted dry-roasted peanuts
3 medium garlic cloves
3 ounces fresh basil, large stems removed (2 packed cups)
1/4 cup canola oil
2 tablespoons toasted sesame oil
2 tablespoons white miso
1 tablespoon rice vinegar
2 teaspoons fish sauce
1/2 teaspoon crushed red pepper
Est. added sugars 0g
How to Make It
Pulse peanuts and garlic in a food processor until finely chopped, 4 to 5 times. Add basil; pulse until finely chopped, 4 to 5 times. Add oils, miso, vinegar, fish sauce, and red pepper; process until almost smooth. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.