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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 12 (serving size: about 1 1/2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

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.
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