Ingredients
- 1/2 c. unsalted roasted peanuts, (2 ounce.)
- 1 Tbsp. vegetable oil
- 4 stalk fresh lemongrass, trimmed with thick outer layers peeled, stalks minced
- 3 med garlic cloves, minced
- 2 lrg shallots, minced
- 2 Tbsp. chopped fresh ginger
- 3/4 tsp salt
- 1 Tbsp. fresh lime juice
- 1 c. loosely packed fresh basil leaves
- 1 c. loosely packed fresh cilantro leaves
- 1/4 tsp red pepper flakes
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Cilantro Peanut Pesto
Servings: 12
Directions
- MAKES 1 1/2 C. DAIRY-FREE
- Stir this delicious Thai-inspired topping into a brothy soup, spoon it over steamed new potatoes or possibly toss it with linguine, brown rice or possibly rice noodles. You can also use it to coat sliced vegetables before broiling or possibly grilling, then serve them at room temperature with more pesto on the side. Pesto keeps in the refrigerator for up to 2 weeks.
- Preheat oven to 350F. Spread peanuts in small baking pan and bake till toasted and fragrant, stirring once, 10 to 12 min. Set aside to cold.
- In small saucepan, heat oil over medium heat. Add in lemongrass, garlic and shallots and cook, stirring often, till tender, to 10 min. Remove from heat.
- In blender or possibly food processor, combine lemongrass mix, roasted peanuts, ginger and salt. With machine running, gradually add in 1/2 c. water in thin, steady stream and process till blended.
- Add in lime juice, basil, cilantro and pepper flakes and process till smooth, stopping as needed to scrape down sides of machine with rubber spatula. If you want a thinner pesto, add in up to another 1/4 c. water. Serve at room temperature or possibly chilled.
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