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.
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.
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.
The Pesto Cookbook
The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? The Pesto Cookbook has 116 recipes for creative herb combinations and dishes bursting with flavor. Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be. Order from the MOTHER EARTH LIVING Store or by calling 800-456-6018. Mention promo code MMLPAJZ8. Item #8775.
