Name: Asian Pesto
Prep time: 15 min
Total time: 15 min
Yield: 2 1/2 cups
Ingredients: 2 garlic cloves, crushed; 1 cup fresh cilantro; 1/2 cup of fresh mint; 1/2 cup fresh basil; 1/3 cup roasted macadamia nuts; 1 (4 ounce) can water chestnuts, drained; 2 tablespoons fresh lime juice; 1 tablespoon fresh ginger, grated; 2 teaspoons chopped Thai chiles; 2 teaspoons toasted sesame oil; 1/2 cup sunflower oil; 1 pinch salt

Recipe by dicentra

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From 350 Best Vegan Recipes. makes 2 ½ cups – can be doubled and frozen

Ready In:: 15mins
Yields:
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ingredients

2 garlic cloves, crushed
1 cup fresh cilantro
¹⁄₂ cup of fresh mint
¹⁄₂ cup fresh basil
¹⁄₃ cup roasted macadamia nuts
1 (4 ounce) can water chestnuts, drained
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, grated
2 teaspoons chopped Thai chiles
2 teaspoons toasted sesame oil
¹⁄₂ cup sunflower oil
1 pinch salt

directions

In food processor, with motor running, drop garlic through the feed tube and process until finely chopped. Add cilantro, mint, and basil and pulse until coarsely chopped.
Add macadamia nuts, water chestnuts, lime juice, ginger, chile and sesame oil and pulse to combine. Scrape down sides.
Slowly add the sunflower oil through the feed tube and process until smooth. Season to taste with salt.

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