Asian Pesto
- 1 cup(s) oil
- 1/2 cup(s) peanuts
- 2 small chili(s)
- 1 tablespoon(s) ginger; chopped
- 4 garlic clove(s)
- 1 1/2 cup(s) basil
- 1/4 cup(s) mint; fresh
- 1/4 cup(s) cilantro
- 3 tablespoon(s) lemon juice
- 1 1/2 teaspoon(s) salt
- 1 teaspoon(s) sugar
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil.
Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend. Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced.
Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
Yield: 2 1/2 cups