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Meggles

Asian Pesto

Asian Pesto
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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.

Ingredients

  • 1c cashews (unsalted)
  • 1c coriander leaves
  • 1c mint leaves
  • 1c thai basil
  • 1c peanut oil
  • 2 tbs sesame oil
  • 3 tbs fish sauce
  • 2 cloves garlic
  • 1tbs fresh grated ginger
  • 2 tbs grated lemon grass
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Method

  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.
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Notes & Tips

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

Recipe Rating

4
Preparation Time: 10M
Cooking Time: 10M

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