Photo: Hector Sanchez; Stylist: Buffy Hargett
Try this chunky pesto riff as a sauce on fish or pork, tossed with cellophane or vermicelli noodles, or stirred into chicken noodle soup.
Makes 4 servings
3 cups firmly packed fresh basil leaves, coarsely chopped
3/4 cup unsalted roasted peanuts, coarsely chopped
1 serrano pepper, seeded and minced
1 garlic clove, minced
1 bunch green onions (green parts only), thinly sliced
2 tablespoons fish sauce or 1 tsp. anchovy paste
1/8 teaspoon sesame oil
3 to 4 Tbsp. olive oil
Stir together first 7 ingredients; slowly stir in olive oil until blended.