Braden Family Cookbook

Chuck Braden

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ASIAN PESTO                            Ming Tsai 

3/4 cup roasted peanuts
4 Serrano chiles
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand, or other Asian fermented fish sauce)
cup peanut oil
tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves

In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not over mix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning.

Keeps in refrigerator for about 2 weeks.  Good w/grilled fish, shrimp, lobster.  May also be used as a marinade.