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.
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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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Pimp my Protein - Asian Pesto
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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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CREAMY TUNA PESTO PASTA EASY RECIPE/HOW TO COOK/PANLASANG PINOY
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1/4 kilo pasta
onion
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1 can mushroom (small)
2 can tuna flakes in oil (small)
1/2 tsp salt
1/2 tsp pepper
1 sachet eden cheese ( shredded)
tuna pesto clara ole 180 grams
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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.
Arugula Pesto Recipe by Chef Dangoor - TigerChef
Renowned video blogger for tigerchef.com/ and chef extraordinaire Danny Dangoor teaches how to make Arugula Pesto, green, healthy, and fresh. For restaurant equipment and supplies, turn to tigerchef.com/