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Asian Pesto

I made this last year for Christmas presents and it was a smash hit! People have used it as a marinade, a stir-through sauce with pasta and as an accompaniment to dishes. I use a hand blender to get this one going.



  • 1.

    Roughly blend the cashews and leaves.

  • 2.

    Add garlic, lemon grass and ginger, with the sesame oil, fish sauce and half the oil.

  • 3.

    Blend to desired consistancy - add more oil as needed.


Will keep well in the fridge in an airtight, sanitised jar. Will last about a month.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Asian Pesto.


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