Peanut Pesto Recipes

THAI BASIL PEANUT PESTO RECIPE BY TASTY

Thai Basil Peanut Pesto Recipe by Tasty image

Here's what you need: thai basil leaves, garlic, dry roasted peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, lime juice, salt

Provided by Jordan Kenna

Categories Sides

Yield 1 cup

Number Of Ingredients 10

Ingredients

2 cups thai basil leaves, packed
4 cloves garlic
¼ cup dry roasted peanuts
3 tablespoons sesame oil
1 ½ tablespoons rice vinegar
½ teaspoon red pepper flakes
1 tablespoon agave nectar
1 teaspoon soy sauce
1 tablespoon lime juice
salt, to taste

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!

Nutrition Facts : Calories 745 calories, Carbohydrate 33 grams, Fat 65 grams, Fiber 5 grams, Protein 14 grams, Sugar 22 grams

PASTA WITH CILANTRO-PEANUT PESTO

Pasta with Cilantro-Peanut Pesto image

Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 11

Ingredients

1 bunch cilantro, 1/4 cup leaves reserved for serving
1 clove garlic, smashed and peeled
3/4-inch piece fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1/2 teaspoon grated lime zest plus 2 tablespoons juice
1 teaspoon light-brown sugar
1/3 cup roasted peanuts, divided
2 to 3 tablespoons low-sodium soy sauce
3/4 pound spaghetti or linguine, cooked according to package instructions

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.

Nutrition Facts : Calories 471 g, Fat 16 g, Fiber 4 g, Protein 15 g, SaturatedFat 2 g

PEANUT PESTO

Peanut Pesto image

Make and share this Peanut Pesto recipe from Food.com.

Provided by Lennie

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

3 cups loosely packed fresh basil leaves
1 cup fresh flat leaf parsley (, remove stems first)
3/4 cup roasted peanuts
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
3 cloves garlic, peeled
2/3 cup extra virgin olive oil

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.

Nutrition Facts : Calories 2530.6, Fat 243.6, SaturatedFat 39.8, Cholesterol 44.1, Sodium 2066.3, Carbohydrate 48.6, Fiber 17.8, Sugar 8.5, Protein 63.1

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