Italian pesto gone Asian! It is good on chicken, seafood, tofu, mixed into brown rice or other grains.
Makes 3/4 cups (180 ml)
1/4 cup (60 ml) minced ginger (keep ginger in the freeze to last longer)
3 scallions, white and pale-green parts, minced
3 Tbs. (45 ml) olive oil
1 cup (240 ml) cilantro, basil, or parsley
1 Tbs. (15 ml) organic lime juice
1/4 cup (60 ml) mint
1/4 cup (60 ml) water
1. Put the ginger and scallions in a heatproof bowl.
2. In a small pan, heat the oil until very hot.
3. Pour over the ginger and scallions, then allow to cool.
4. Purée the ginger, scallions, oil, and all the other ingredients in a blender until smooth.
Ready for Asian Pesto!
