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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.
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.
