Asian Pesto
From 350 Best Vegan Recipes. makes 2 ½ cups – can be doubled and frozen
READY IN: 15mins
YIELD: 2 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 2
- 1cup fresh cilantro
- 1⁄2cup of fresh mint
- 1⁄2cup fresh basil
- 1⁄3cup roasted macadamia nuts
- 1
- 2tablespoons fresh lime juice
- 1
- 2teaspoons chopped Thai chiles
- 2teaspoons toasted sesame oil
- 1⁄2cup sunflower oil
- 1pinch 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.