Asian Pesto
main dish, pasta
1 cup oil
1/2 cup peanuts
2 small green chile peppers, - seeded
1 tablespoon ginger, chopped
4 each garlic cloves
1 1/2 cup basil leaves
1/4 cup mint leaves
1/4 cup cilantro leaves
3 tablespoon lemon juice
1 1/2 teaspoon salt
1 teaspoon sugar
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
Yield: 2 1/2 cups
