We love combining the best of East-West and I call my mom the original Panda Express cook.
The Asian Pesto we grew up with had cilantro, garlic and garden-fresh Chinese garlic chives (say that 5 times fast!). Lot’s of G’s! I like it over whole wheat linguini (or brown rice). Delizioso!!
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There are many versions out there–with or without cilantro, peanuts, green chiles. Create your own adaptation according to taste, that’s the fun part! Here’s a basic Asian Pesto recipe with a farm twist–garlic scapes (from Denton Farms), shared at the Morningside Farmers Market “Farm to Wok” chef demo (photos). No garlic scapes, no problem–leave them out or substitute green onions. Enjoy!
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4 garlic cloves
1/2 c garlic scapes
2 c olive oil
1 c fresh basil leaves
2 T minced fresh ginger
1/2 c fresh cilantro, chopped
1 T lemon juice
1 t sugar
Salt and black pepper to taste
Combine (in batches) and blend in food processor or blender. Season with salt and pepper. Store in jar, add a thin coating of olive oil, keep in fridge. Tip: mix with sour cream or softened cream cheese for a great sandwich spread, dip or mix in salads.
Ciao!