YIELD Makes 2-1/2 cups


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
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Combine all pesto ingredients in a blender or food processor; process until smooth.
This recipe appears in: Asian Pesto Noodles  /  Asian
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
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