Asian Pesto

By atxvegn

A nice twist on traditional pesto, and a great topper for grilled tofu steaks.

Ingredients

• 1 jalapeno, seeded and chopped
• 4 cloves garlic, peeled
• 2 t. sucanat
• 2 t. fresh minced ginger
• 1/2 cup roasted peanuts
• zest of one lime
• 1/4 cup EVOO
• 1/2 cup packed fresh basil leaves, roughly chopped
• 1/4 cup packed fresh mint leaves, roughly chopped
• 1 cup packed fresh cilantro, roughly chopped
• 1 T. tamari
• up to 1/4 cup more EVOO or water
• S&P to taste

Details

Servings 6
Adapted from eatnvegn.blogspot.com

Preparation

Step 1

Put the jalapeno, garlic, sucanat, ginger, peanuts, zest, and EVOO in a food processor and process until smooth. Add the basil, mint, cilantro, and tamari and blend again until smooth. Slowly drizzle in more oil or water until desired consistency is reached. Taste and add S&P to taste.

Makes about 1-1/2 cups.