How To make Asian Pesto
1 c Oil
1/2 c Peanuts
2 sm Green chile peppers,
-- seeded 1 tb Ginger, chopped
4 ea 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.
How To make Asian Pesto's Videos
Thai Basil Peanut Pesto
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Thai Basil Pesto
Makes: 1 cup
INGREDIENTS
2 cups Thai basil leaves, packed
4 cloves garlic
¼ cup dry roasted peanuts
3 tablespoons sesame oil
1½ tablespoons rice vinegar
½ teaspoon red pepper flakes
1 tablespoon agave nectar
1 teaspoon soy sauce
1 tablespoon lime juice
Salt, to taste
PREPARATION
1. Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
2. Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
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Asian style Chili Paste | Chili Pesto
Learn how to make a delicious Chili Paste. This will the best condiment to spice up your food.
We literally, eat it with everything. If you like it spicier you can leave the seeds on or make your own non-spicy version. By just replacing the chillies by piquillo peppers. It is delicious as well.
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Homemade Pesto Recipe - Italian cooking
Homemade Pesto Recipe - Italian cooking
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Italians don’t hate me! Non-traditional pesto recipe
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Ingredients:
1.5 cups of snow pea leaves
2 small scallions chopped
4 garlic cloves + 2 tbsps oil
3 tbsps sesame seed paste (tahini)
1/4 cup grated parmesan
1/4 cup or more of olive oil
Salt and pepper to taste
1 serving of noodles/pasta
1 tbsp butter (optional)
Instructions:
Boil the snow pea leaves for 3 mins in heavily salted water.
Drain and add to a food processor, along with scallions.
Heat up the oil in a pot, then drop in the 4 garlic cloves. Fry until cloves are browned.
Add the garlic cloves to the food process, then drizzle in sesame seed paste.
Grate in the parmesan, add a pinch of salt and pepper, then your olive oil.
Blend until smooth, adding a bit more olive oil for a smoother texture.
Once blended, cook your noodles or pasta according to package instructions.
Leave 1/4 cup of pasta water in the pan, then toss the pasta with the “pesto”. Add 1 tbsp of butter for a slight sweetness and gloss.
Serve with more parmesan and freshly cracked black pepper.
Unilever Food Solutions - Knorr Primerba Asian Pesto - YouTube [360p]
How To Make Spaghetti In Pesto Sauce | Easy Spaghetti In Pesto Sauce Recipe Video
Spaghetti in Pesto sauce is an Italian dish that boasts of rich flavours that pesto sauce has to offer. The star of this dish is the freshly made pesto sauce that has parmesan cheese, nuts and most importantly basil, which keeps the dish fresh and flavourful.
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