Asian Pesto
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From 350 Best Vegan Recipes. makes 2 ½ cups – can be doubled and frozen
- Ready In:
- 15mins
- Yields:
- Units:
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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