Best 5 Asian Pesto Recipes
Embark on a culinary adventure and tantalize your taste buds with the vibrant flavors of Asian pesto. This delectable sauce, inspired by the rich traditions of Asian cuisine, offers a unique blend of aromatic herbs, savory spices, and nutty oils. From the zesty tang of lime leaves to the warmth of ginger and the distinctive flavor of sesame, Asian pesto captures the essence of the East. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this article will guide you through the art of creating and using this versatile condiment.
Let's cook with our recipes!
ASIAN PESTO WITH GRILLED SHRIMP
Steps:
- In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
- Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.
THAI SPICES SHRIMP SALAD WITH ASIAN GREENS AND PESTO DRESSING
Categories Salad Food Processor Pasta Coconut Basil Macadamia Nut Shrimp Curry Chill Cabbage Cilantro Simmer Boil Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Make dressing:
- Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Make shrimp:
- Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
- Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
- Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.
ASIAN CILANTRO-PEANUT PESTO
Steps:
- In a food processor or blender, combine all ingredients except peanut oil and process slowly pouring the peanut oil into the mix. Process until the ingredients turn into a smooth paste.
CHICKEN BREASTS WITH ASIAN GINGER-SCALLION PESTO
Chicken breasts with an Asian ginger-scallion pesto.
Provided by JP4012K
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix duck fat, scallions, ginger, and salt together in a bowl.
- Place chicken in a baking dish. Add 1 tablespoon ginger pesto under the skin of each chicken breast; massage to spread evenly. Coat chicken with remaining pesto and season with additional salt.
- Roast in the preheated oven until chicken breasts are no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 67 mg, Fat 15 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 4.3 g, Sodium 169.4 mg, Sugar 0.3 g
ASIAN PESTO
Steps:
- Makes about 3 1⁄2 cups Lasts 2 weeks, refrigerated 2 jalapeño chiles, stemmed and seeded 8 garlic cloves 1 tablespoon sugar 1 heaping tablespoon peeled and minced fresh ginger 1 cup roasted salted macadamia nuts or roasted salted peanuts Zest of 2 lemons 2 cups extra-virgin olive oil 1 cup fresh basil leaves, packed 1 cup fresh mint leaves, packed 1⁄2 cup fresh cilantro leaves, packed Kosher salt and freshly ground black pepper to taste In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick purée is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate
Tips:
- Choose fresh, high-quality ingredients. The better the ingredients, the better the pesto will taste.
- Use a variety of herbs. This will give the pesto a more complex flavor.
- Don't be afraid to experiment. There are many different ways to make pesto, so feel free to adjust the ingredients to your liking.
- Store pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.
- Use pesto as a sauce for pasta, pizza, or grilled vegetables. You can also add it to sandwiches, wraps, or salads.
Conclusion:
Asian pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's a great way to add flavor and umami to your favorite foods. With its unique blend of herbs, nuts, and spices, Asian pesto is sure to become a new favorite in your kitchen. So next time you're looking for a new way to spice up your meals, give Asian pesto a try. You won't be disappointed.
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