I recently found this recipe, and I am so happy I did! I’ve made it twice in the last week, which says a lot. I pretty much never do that. It was so good the first time, I knew I had to make it again quickly, so that I could share it on the blog. This recipe is oh so blog worthy.
I changed the recipe just a tad to work for me. Sometimes, the ingredients a recipe calls for just doesn’t work for me. I may not have something on hand, or I couldn’t find something at the store. That’s where improvising really comes in handy. This recipe is my improvised version. I also forgot to take the soy sauce out of the refrigerator to join in the picture, so just imagine some soy sauce is in there.
This cilantro peanut pesto has a little bit of some Asian flair going on in it, and I really enjoy it! This would also be delicious over a barbequed steak…mmm…just thinking about it is making me hungry! I served it over some spaghetti the first time, but I actually preferred it over linguine more, either is acceptable.
If you’re not a HUGE cilantro fan, this recipe isn’t for you, but if you’re like me and David at all, then this is right up your alley. We’re cilantro fanatics up in this house! The more the better.
Cilantro-Peanut Pesto over Pasta
Recipe adapted from Our Best Bites
1 bundle cilantro, about 1 cup
2 cloves garlic, peeled
1 teaspoon dried ginger (or 1 tablespoon fresh)
2 tablespoons olive oil
1 tablespoon toasted sesame seed oil
1/4 teaspoon red pepper flakes
1 1/2 teaspoons brown sugar
1 lime, zest & juice (1/2 of the lime for juice)
1/4 cup peanuts
2-3 tablespoons soy sauce
3/4 pound pasta, cooked to your preference
1. In a food processor; processes cilantro, garlic, ginger, olive oil, sesame seed oil, red pepper flakes, brown sugar, lime zest, lime juice, and peanuts until finely chopped. Pour in soy sauce slowly while machine is running. This will create the consistency of pesto for you.
2. Mix with cooked pasta and serve with lime slices, cilantro, and extra chopped peanuts.