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Yields 1 cup.
ingredients
2 cups loosely packed cilantro leaves and tender stems
1/3 cup unsalted roasted peanuts
1 clove garlic
1 fresh jalapeño, cored and seeded
3 scallions, trimmed and roughly chopp
1 Tbs. fish sauce
1/3 cup fresh lime juice
1/4 cup peanut oil
how to make
In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallion. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined.
Make Ahead Tips
The pesto can be refrigerated for up to three days or frozen for up to a month.
serving suggestions:
Serve with steamed or grilled shrimp; toss with rice noodles or shredded cabbage for Asian salads; stir into mayonnaise for chicken salad.
From Fine Cooking 73, pp. 3
August 1, 2005
