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.
This Story Originally Appeared On cookinglight.com
Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine
Recipe Summary test
93 calories; fat 9.1g; saturated fat 1g; mono fat 5g; poly fat 2.8g; protein 2g; carbohydrates 2g; fiber 1g; iron 1mg; sodium 169mg; calcium 17mg; sugars 1g.