* Exported from MasterCook *
Cilantro Pesto - Asian Style
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches cilantro -- coarsely chopped (2 cups)
1 hot chile pepper -- seeded
2 large cloves garlic
2 tablespoons freshly squeezed lemon juice -- or lime juice
1 tablespoon peeled and minced fresh ginger
1/2 cup chopped cashews -- toasted (see page 225)
3 tablespoons sesame oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce -- or to taste
Place all of the ingredients in a food processor or strong blender and
process until smooth. For a thinner consistency, add more oil. Adjust soy
sauce to taste.
Makes 3/4 cup (six 2-tablespoon servings)
Variation: Replace the cashews with macadamia nuts and omit the toasted
sesame oil, or replace it with cold-pressed olive oil.
AuthorNotes: Although pesto may have you thinking of gondolas and
Michelangelo, this recipe has an Asian twist. It uses cilantro and sesame
oil instead of the basil and olive oil you'd find in Italian pesto. Serve
as a dipping sauce for crudit6s, a spread for wraps, part of the filling
in Thai Summer Rolls (page 59), or spread on Hoisin Eggplant Cutlets (page
I 15).
Cuisine:
"Asian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 153 Calories; 14g Fat (81.3%
calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 262 0 0 0
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