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Recipe Name: Asian Pesto Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 2

1 Cup(s) Oil
1/2 Cup(s) peanuts
2 Green chile peppers
1 Tablespoon(s) Ginger, chopped
4 Garlic cloves
1 1/2 Cup(s) Basil leaves
1/4 Cup(s) Mint leaves
1/4 Cup(s) Cilantro leaves
3 Tablespoon(s) Lemon Juice
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Sugar
Heat oil in a small skillet until nearly smoking, then remove from the
heat and add the peanuts. Allow to sit until lightly browned. Remove
the nuts with a slotted spoon and drain, reserving the oil. Put the
peanuts in a food processor or blender and blend to a rough paste. Add
the chilies, ginger and garlic and continue to blend, Add the herbs
and a little of the reserved oil, and continue to blend. Add the salt,
sugar and lemon juice, and blend until the herbs are very finely
minced. Transfer the mixture to a serving bowl and stir in the
remaining oil. Serve along side warm or cold noodles, and allow each
eater to spoon sauce to taste over a helping of noodles. Paula
Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by Dorothy
Hair 7/7/94 File

Nutrition (calculated from recipe ingredients)
Calories: 1331
Calories From Fat: 1135
Total Fat: 129.5g
Cholesterol: 0mg
Sodium: 1793.1mg
Potassium: 1768.8mg
Carbohydrates: 40.6g
Fiber: 24g
Sugar: 5.2g
Protein: 21.8g

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