- December 2, 2008 at 8:18 pm #267346mosParticipant
toss this twist on pesto with 12 oz of hot cooked lo mein noodles or another pasta!
1 serrano or jalapeno chile
3 tbs canola oil
3 medium garlic cloves
1 1-inch piece fresh ginger cut into 6 pieces
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup basil
1/2 cup mint
1/2 cup cilantro
3 tbs dark sesame oil
1 cup roasted salted cashews
Remove lemon peel with vegetable peeler. Place in chopping bowl of hand blender. Halve lemon. Squeeze juice, reserving 2 tbs. Hold chile by stem. With vegetable peeler, slice flesh into thin strips. Add to bowl. Discard stem, membranes and seeds. Add oil, reserved lemon juice, garlic, ginger, sugar and salt to bowl. Pulse until mixture resembes thick salad dressing, keeping some of the textrue. Add basil, mint and cilantro, pushing down to fit in bowl. Pour in sesame oil. Pulse until finely chopped. Add cashews. Pulse until chopped into small pieces with a few larger chunks. 1 1/4 cups = about 80 calories/tbs.
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