Recipe: Yummy Asian Style Pesto

Recipe: Yummy Asian Style Pesto Delicious, fresh and tasty.

Asian Style Pesto. This Southeast Asian pesto recipe makes a super easy Asian style Italian pesto that you can combine with pastas or noodles, use as a salad dressing (potato salad is perfect), serve with barbecue meats, or spread onto tapas, bruschetta, banh mi, and num pang. My Southeast Asian pesto recipe makes For a new twist on a classic Italian recipe I let the sweet basil keep on growing and use the Thai variety. Yep, you heard correctly but just in case….

Asian Style Pesto step by step.

Blend garlic, kaffir leaves, basil leaves, walnut and cashew nut in food processor.

Add grated and shredded parmesan cheese together with olive oil in the food processor.

You can cook Asian Style Pesto using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Asian Style Pesto

1. It’s 2 cups of sweet basil leaves.

2. Prepare 4 strands of kaffir lime leaves.

3. You need 6 cloves of garlic.

4. It’s 3/4 cups of olive oil.

5. It’s 1 cup of grated parmesan cheese.

6. It’s 1/2 cup of shredded parmesan cheese.

7. You need 1/2 cup of walnut + cashew nuts (substitute of pine nuts).

8. It’s 1/4 teaspoon of ground black pepper.

9. It’s 1/4 teaspoon of salt.

10. You need 1/4 teaspoon of Maggi Seasoning powder.

11. It’s 1 cup of brown button mushroom.

12. You need 2 tablespoon of butter.

13. Prepare 1/2 cup of fresh milk.

14. You need 2 of chicken breast marinate with honey, soy sauce and mixed herbs (for grill separately).

15. It’s 1 packet of Spagethi (boiled).

Blend until well mixed and smooth.

Occasionally stop to scrape down the sides of the food processor.

The deep, toasty notes of dark sesame oil enhance this Asian version of the classic Italian sauce.

Toss with rice noodles, or dollop on fish or chicken.

Asian Style Pesto step by step

1. Blend garlic, kaffir leaves, basil leaves, walnut and cashew nut in food processor.

2. Add grated and shredded parmesan cheese together with olive oil in the food processor. Blend until well mixed and smooth. Occasionally stop to scrape down the sides of the food processor.

3. Add salt, black pepper and Maggi seasoning powder in pesto mixture. Add more to taste..

4. Separately, heat a pan with medium heat, melt the butter and add in some minced garlic and mushroom.

5. Put the pesto mixture in the pan and add fresh milk.

6. Add boiled spaghetti in the pan and mix with pesto sauce until well coated.

7. Ready to serve with sliced grilled chicken breast and some grated parmesan cheese.

You can also stir a few tablespoons into a simple meat and vegetable stir-fry.

Freeze small portions of the pesto in ice cube trays; transfer to a zip-top plastic bag, and store in the freezer for up to two months.

You can use regular basil if.

If you have basil, make pesto!

This version has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.