Peanut Cilantro Pesto Recipe

This pesto makes a delicious dipping sauce for Japanese gyozas and other dumplings, spring rolls, and fresh summer rolls. I also use it to accompany seafood and to drizzle over vegetables.

| May/June 2019

peanut-pesto

Photo by Lara Ferroni

This pesto makes a delicious dipping sauce for Japanese gyozas and other dumplings, spring rolls, and fresh summer rolls. I also use it to accompany seafood and to drizzle over vegetables.

Yield: About 1-1/2 cups.



Ingredients:

  • 1 cup cilantro leaves
  • 3 large cloves garlic
  • 1 piece (1 inch) gingerroot, peeled and sliced
  • 1/4 cup roasted, unsalted peanuts
  • 1/2 cup peanut butter, chunky or creamy
  • 1/3 cup rice vinegar
  • 1/3 cup lukewarm water
  • 1 to 2 tablespoons fish or oyster sauce
  • 1 tablespoon mirin, honey, or agave

Directions

Place all ingredients in a mini food processor, and process until smooth, or to desired consistency, scraping down the sides of the bowl as necessary. Add more water, 1 tablespoon at a time, if you prefer a thinner sauce.

Discover more great recipes in Herbal Pesto Recipes.

Excerpted with permission from The Pesto Cookbook © by Olwen Woodier, published by Storey Publishing. Photography by Lara Ferroni.

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