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Peanut-Basil Relish

Photo: Hector Sanchez; Stylist: Buffy Hargett
Yield Makes 4 servings
Try this chunky pesto riff as a sauce on fish or pork, tossed with cellophane or vermicelli noodles, or stirred into chicken noodle soup.

Ingredients

  • 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

How to Make It

  1. Stir together first 7 ingredients; slowly stir in olive oil until blended.
2 restaurants: Pasture and Comfort, Richmond, VA