Spicy Asian Pesto
the Editors of Publications International, Ltd.
This recipe is part of the recipe for Asian Pesto Noodles
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 |
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Preparation
- 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 |
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