• Asian Pesto


Asian Pesto

By Nick Schneider

Use on fish or grilled meats. Makes 1.5 cups.


  • 3 cups packed fresh basil
  • 3 cups packed fresh cilantro
  • 1 cup packed fresh mint leaves
  • 2 Tablespoon finely grated ginger
  • 3 Tablespoon poached or toasted garlic, chopped
  • 1 teaspoon seeded and finely chopped Serrano chile
  • Zest and juice of one lime, to taste
  • 1 Tablespoon toasted sesame oil
  • 1⁄4 cup dry-toasted unsalted peanuts and cashews, chopped 1⁄2 cup peanut or olive oil, to taste
  • Salt and freshly ground pepper


Add herbs, ginger, lime juice and zest, chile, sesame and peanuts to food processor. Pulse and few times to chop, then slowly add the peanuts and olive oil in a thin stream. Stop a few times to scrape down sides. Add additional oil if needed. Taste and season with salt and pepper.

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