Cilantro Ginger Sesame Peanut Pesto. Yes, all that.
This is a pesto cross between Mexico and Thailand, and VERY flavorful. All Good. You will love it unless you don't like cilantro, and if that's true, why are you even looking at this recipe? (ha.) The pesto has heat to it, from the red pepper and ginger. And it is very easy to make.
- 1 bunch cilantro (with some leaves reserved for garnish, if desired)
- 1 clove garlic, smashed and peeled
- 3/4 inch fresh ginger, peeled
- 2 T vegetable oil
- 1 T toasted sesame oil
- 1/2 t red pepper flakes
- 1 t brown sugar
- 1 t lime zest and 2 T lime juice)
- 1/4 cup roasted peanuts (plus more for serving, if desired)
- 1 T low sodium soy sauce
- 1 lb pasta, cooked according to package instructions (for the photo I used freshly made egg fettucine)
- 1/2 C reserved cooking water from the pasta
Put on the water for the pasta.
Put all of the ingredients except the soy sauce into a food processor or blender. Pulse until it forms a course paste. Add the soy sauce and taste... add more if it seems like it needs it.
Cook the pasta. Drain it, reserving 1/2 C of the cooking water.
Toss the pesto in a bowl with the pasta, adding however much of the cooking water is necessary to achieve the desired consistency.
Garnish with peanuts and cilantro leaves if you wish.
Martha Stewart Everyday Food