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
Fresh Basil Pesto Recipe | How to make Pesto Sauce at home | Easy Pesto Recipe
Hey Foodies! No need for store-bought pesto anymore. This recipe is so easy to make! If you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.
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Ingredients:
3 cups Fresh Basil Leaves
1 1/4 cup Olive Oil
40g Toasted Peanuts
2 tbsp Lemon Juice
6 cloves Garlic
1 tbsp Sugar
1/2, cup Grated Parmesan Cheese
Salt and Pepper to taste
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Thai Basil Pesto (Recipe Video)
This homemade Thai basil pesto is an Asian-inspired pesto recipe that not only works for pasta but as a sauce for your seared fish and chicken, too. Add a spoonful of this Thai pesto to salads and sandwiches for an incredible flavor boost!
FULL RECIPE at:
Pesto with Thai basil, bird’s eye chilies, walnuts and garlic has all the flavors you need for a dressing, sauce or as a spread. Unlike the Italian basil, Thai basil has a spicy-sweet flavor that goes well with chillies and garlic.
Using Thai basil in place of regular Italian sweet basil gives a spicy twist to the pesto. Do you love the bold flavors of Thai basil, bird’s eye chilies and garlic in Thai dishes like green curry and basil chicken? This easy Thai pesto will soon become your favorite. Though the aniseed-flavored Thai basil gives a distinctively Asian flavor to the pesto, it tastes great with pasta.
That’s not all, you can also use this pesto on anything from salads to sandwiches and pizza for an Asian flavor punch. This is healthy fusion food at its best.
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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
Co-op | Noodles with Asian ‘Pesto’
Our twist on Italian pesto uses coriander, ginger and chilli.
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How to make pesto with an asian twist
This dish gives the Italian staple a fresh Asian twist. It's surprisingly easy to make but you would never know that from it's depths of flavor.
Thai Basil Pesto Pasta | OBSESSED with fusion pasta ????Marion's Kitchen
Okay you guys know how much I love fusion pasta and this one's a cracker. I make pesto from scratch but of course it's got to have that fusion pasta twist...in this case Thai basil!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.