Southeast Asian Pesto:
2 or 3 large cloves garlic 1/2 cup coarsely chopped fresh ginger 1/4 cup sliced fresh lemongrass, fleshy part only 1/2 cup chopped green onions 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley 1/2 cup chopped fresh cilantro 1/2 to 1 teaspoon chopped fresh jalapeno 1/2 cup toasted nuts of choice 1/4 to 1/3 cup rice vinegar 1 teaspoon salt 2/3 to 3/4 cup olive oil 2 teaspoons sesame oil
Process garlic, ginger, lemongrass, green onions, basil, parsley, cilantro, jalapeno, nuts, vinegar, and salt in a food processor until smooth. Add oils gradually, using only enough to allow herbs and vegetables to become a smooth paste. Cover and refrigerate. Bring to room temperature before serving.
Yields 3 cups. |