Recipe for Asian Pesto!
We love combining the best of East-West and I call my mom the original Panda Express cook.
The Asian Pesto we grew up with had cilantro, garlic and garden-fresh Chinese garlic chives (say that 5 times fast!). Lot's of G's I like it over whole wheat linguini (or brown rice). Delizioso!!
There are many versions out there--with or without cilantro, peanuts, green chiles. Create your own adaptation according to taste, that's the fun part! Here's a basic Asian Pesto recipe with a farm twist--garlic scapes (from Denton Farms), shared at the Morningside Farmers Market "Farm to Wok" chef demo (photos). No garlic scapes, no problem--leave them out or substitute green onions. Enjoy!
- 4 garlic cloves
- 1/2 c garlic scapes
- 2 c olive oil
- 1 c fresh basil leaves
- 2 T minced fresh ginger
- 1/2 c fresh cilantro, chopped
- 1 T lemon juice
- 1 t sugar
- Salt and black pepper to taste
Combine (in batches) and blend in food processor or blender. Season with salt and pepper. Store in jar, add a thin coating of olive oil, keep in fridge. Tip: mix with sour cream or softened cream cheese for a great sandwich spread, dip or mix in salads.