Asian Pesto

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Title: Asian Pesto
Yield: 2 1/2 cups
Categories: Main Dishes, Pasta, Sauces, Vegetarian


1 c Oil
1/2 c Peanuts
2 sm Green chile peppers,
-- seeded
1 tb Ginger, chopped
4 Garlic cloves
1 1/2 c Basil leaves
1/4 c Mint leaves
1/4 c Cilantro leaves
3 tb Lemon juice
1 1/2 ts Salt
1 ts 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.

Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by
Dorothy Hair 7/7/94