To make a quick and easy noodle salad...
Tiga herba pesto (Indonesian)
1 1/2 cups (250 g) basil or Thai basil, packed tightly
1/4 cup (50 g) each: (a) cilantro or parsley, (b) mint leaves, packed tightly; and (c) tasted peanuts, cashews or pine nuts
2 Tbs. (30 ml) organic lime juice
1 Tbs. (15 ml) fish sauce
optional: 1 small serrano chile, seeded
1 Tbs. (15 g) minced ginger
3 large organic garlic cloves
1/2 cup (120 ml) olive oil
ground black pepper to taste
1. Combine all ingredients, except oil and pepper in a food processor.
2. Pulse and add in oil.
3. Season with pepper.
4. Mix the pesto with rice noodles and add diced grilled vegetables of your choice.
Try with "Grilled Eggplant and Zucchini" https://veggiefernandezs.blogspot.com/2019/08/grilled-eggplant-and-zucchini.html
-modified "The Herb Quarterly"
1/4 cup (50 g) each: (a) cilantro or parsley, (b) mint leaves, packed tightly; and (c) tasted peanuts, cashews or pine nuts
2 Tbs. (30 ml) organic lime juice
1 Tbs. (15 ml) fish sauce
optional: 1 small serrano chile, seeded
1 Tbs. (15 g) minced ginger
3 large organic garlic cloves
1/2 cup (120 ml) olive oil
ground black pepper to taste
1. Combine all ingredients, except oil and pepper in a food processor.
2. Pulse and add in oil.
3. Season with pepper.
4. Mix the pesto with rice noodles and add diced grilled vegetables of your choice.
Try with "Grilled Eggplant and Zucchini" https://veggiefernandezs.blogspot.com/2019/08/grilled-eggplant-and-zucchini.html
-modified "The Herb Quarterly"
