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There's so many flavors of pesto that you can explore, case in point, one pesto that has a decidedly Asian flair. Olwen Woodier, who wrote The Pesto Cookbook, came by Tonia's Kitchen with a recipe for an exotic Ginger Peanut Pesto that, she says, goes great with chicken, shrimp or pork. The ingredient list is kept to a minimum here, as is the prep. Olwen told Tonia that she likes cilantro as the base ingredient, but basil works too.
2 packed cups cilantro or basil leaves and tender stemms
3 large cloves of garlic
2-inch piece of gingerroot, peeled and sliced
1/4 cup roasted, unsalted peanuts
1/8 teaspoon ground cayenne, ancho or chipotle powder
1/2 cup olive, canola or grapeseed oil
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon honey
2 tablespoons sesame oil
sea salt and freshly ground black pepper (optional)
Place all the ingredients in a mini food processor and process until smooth or to desired consistency, scraping down the sides of the bowl as necessary.