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Sunday, February 27, 2011

Asian Pesto Sauce

This is healthy, flavourful and very versatile. I made it last night with brown rice noodles and stir-fried veggies, but you could use it just with veggies, or on fish, seafood, chicken or flank steak. It is also simple to make because you throw everything into the food processor.

1/2 cup unsalted, roasted cashews
Large chunk of fresh ginger
4 cloves garlic
1 bunch green onions, ends trimmed
2 hot green chili peppers (optional)
A few handfuls fresh cilantro
5oz/142g fresh baby spinach
1 tsp toasted sesame oil
2 tbls low sodium soy or tamari
2 tbls fish sauce
4-6 tbls rice vinegar

Place cashews in food processor with ginger and garlic and mix until finely processed. Add onions and chili if using and process again. Add cilantro and repeat. Add spinach to processor a bit at a time until it is all incorporated and then add in all the liquid ingredients. By the end, the cashews should be processed enough to be almost creamy and bind everything together.

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