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