On 10/3/2010 3:58 PM, Gerardus wrote:
> In >, says...
>> This is a classic basil pesto recipe to use up all your extra basil. I
>> freeze it in single serving bags so I have pesto all winter long.
>>
>> http://www.gatehousegourmet.com/2010...-pesto-recipe/
>>
>>
>
>
> Did you say "Asian" ?
>
>
> Gerardus, curious

Darn, my reply last night got lost. Now I will try again.

Here is an Asian Pesto recipe I found somewhere on the web. Its
originally from Cooking Light magazine, and I used my entire harvest of
basil on it. Its really tasty.

Asian Basil Pesto
The deep, toasty notes of dark sesame oil enhance this Asian version of
the classic Italian sauce. Toss with rice noodles, or dollop on fish or
chicken. You can also stir a few tablespoons into a simple meat and
vegetable stir-fry. Freeze small portions of the pesto in ice cube
trays; transfer to a zip-top plastic bag, and store in the freezer for
up to two months. You can use regular basil if you can't find Thai basil.
Yield: 1/2 cup (serving size: 1 tablespoon)
Ingredients
• 2 cups fresh Thai basil leaves
• 2 TB dry-roasted peanuts
• 1 TB sugar
• 1 ½ TB dark sesame oil
• 1 TB fish sauce
• 1 TB rice wine vinegar
• 1 tsp crushed red pepper
• 2 garlic cloves
Preparation
Place all ingredients in a food processor; process until smooth. Press
plastic wrap onto surface of pesto to store. Store in refrigerator up to
1 week.


Cheers,

Ian