* Exported from MasterCook *
Vegan Asian Mixed Herb Pesto
Recipe By :Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Oil
1/2 cup Peanuts
2 small Green chile peppers -- seeded (I used jalapenoes)
1 Tablespoon fresh ginger root -- peeled, and finely chopped
4 Garlic cloves
1 1/2 cups Basil leaves
1/4 cup Mint leaves
1/4 cup Cilantro leaves
3 Tablespoons Lemon juice
1 1/2 teaspoons Salt
1 teaspoon 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.
Serves 8 (one-quarter cup servings)
ChupaNote: if peanuts are a concern, replace with almonds, pistachios, or
cashews. Use raw, unsalted nuts; not toasted - you do that in step one.
Cuisine:
"Asian"
Source:
"Dorothy Hair 7/7/94 .idiscover.co.uk"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 242 Calories; 25g Fat (91.8%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 322mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 920103 0 0 0 0 0 0 0 0
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