Health

Vietnamese Pesto

Vietnemese-pesto Jennifer Causey

Ingredients

  • 1 cup sesame oil
  • 1/2 cup dry-roasted peanuts
  • 2 tablespoon Vietnamese fish sauce
  • 1 tablespoon light brown sugar
  • 2 teaspoon minced fresh ginger
  • 3 cloves garlic
  • 1 serrano chili (seeds removed, if desired)
  • 1 cup firmly packed fresh basil leaves
  • 1 cup firmly packed fresh cilantro sprigs
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves
  • 1 tablespoon fresh lime juice

Preparation


Process oil, peanuts, fish sauce, sugar, ginger, garlic, and chili in a blender or mini food processor until smooth. Add herbs; process just until smooth. Pour into a bowl. Stir in lime juice. 


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  • Yield: Makes about 1 3/4 cups

Nutritional Information

Calories per serving: 176
Fat per serving: 19g
Cholesterol per serving: 0mg
Fiber per serving: 1g
Protein per serving: 2g
Carbohydrates per serving: 3g
Sodium per serving: 205mg
Iron per serving: 0mg
Calcium per serving: 16mg