Peanut Pesto Recipes

THAI BASIL PEANUT PESTO RECIPE BY TASTY

Steps:

• Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
• Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
• Enjoy!

PASTA WITH CILANTRO-PEANUT PESTO

Steps:

• In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
• In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.

THAI PESTO

Steps:

• Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

CORIANDER PEANUT PESTO

Steps:

• Heat oil and roast peanuts over medium heat until golden.
• Strain peanuts from oil and cool, reserving both.
• Blend the peanuts in a food processor with the chilli, ginger and garlic.
• Add the holy basil, Vietnamese mint and coriander and half of the reserved oil.
• Blend to make a smooth paste.
• Add the sugar, fish sauce and lime juice.
• Blend again, and gradually pour in the remaining oil as you do so, to make a smooth paste.
• To store, spoon the pesto into a sterile container, cover with a film of peanut oil and seal.
• Keep refrigerated.

PEANUT PESTO

Steps:

• In a food processor (or blender), place the basil and parsley, and process until finely minced.
• Add all other ingredients except oil, and process until peanuts are finely chopped.
• Through the feed tube, pour in the oil and process until mixture is creamy-smooth.
• Keep refrigerated.

COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
• For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
• For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
• Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
• To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

NUT-FREE PESTO

Steps:

• Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.

CILANTRO AND PEANUT PESTO

Steps:

• Process ingredients in food processor or blender until blended.

PESTO CHILI PEANUTS

Steps:

• In a small bowl, whisk the pesto mix, oil, chili powder and cayenne. Pour into a large resealable plastic bag; add peanuts. Seal bag and shake to coat. Transfer to a greased 13x9-in. baking pan. , Bake, uncovered, at 350° for 15-20 minutes, stirring once. Spread on waxed paper to cool. Store in an airtight container.