Yield: Makes 2-1/2 cups
Ingredients:
3
cups fresh basil leaves

3
cups fresh cilantro leaves

3
cups fresh mint leaves

3/4
cup peanut oil

3
tablespoons sugar

2
to 3 tablespoons lime juice

5
cloves garlic, chopped

2
teaspoons fish sauce or 1 teaspoon salt

1
serrano pepper*, finely chopped



 
Preparation:
1.
Combine all pesto ingredients in a blender or food processor; process until smooth.



Nutritional Information:
Serving Size: 1/4 of recipe (pesto only)
Sodium 240 mg
Protein 2 g
Fiber 3 g
Carbohydrate 16 g
Saturated Fat 7 g
Total Fat 41 g
Calories from Fat 84 %
Calories 427


This recipe appears in: Asian Pesto Noodles  /  Asian

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