Pesto Chili Peanuts Recipes

CILANTRO AND PEANUT PESTO

Steps:

• Process ingredients in food processor or blender until blended.

CHILI-SPICED PEANUTS

Steps:

• In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
• Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
• Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.

HOT CHILI PEANUTS

Steps:

• Spread the peanuts in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
• Combine the butter and the rest of the ingredients. Stir well. Pour over the peanuts; toss gently.
• Bake at 350 degrees for 15 minutes, stirring often.

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.

SPICY FRIED CHILI PEANUTS

Steps:

• Heat oil in a large skillet over very low heat. Add garlic and cook until crisp and brown, stirring occasionally (15-20 minutes). DO NOT BURN. Discard garlic.
• Add peanuts to skillet, increase heat to medium high and shake pan until oil is absorbed by peanuts and peanut aroma is strong (5 minutes); remove from heat.
• Stir in chili powder and cayenne pepper and season with salt.

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.

GARLIC AND CHILI PEANUTS

Steps:

• Heat chilies, garlic, and oil in a heavy skillet until garlic turns golden.
• Stir frequently.
• Remove chilies and garlic, and pour peanuts into oil.
• Stir over medium heat about 5 minutes until slightly browned.
• Sprinkle with salt and chili powder and stir well.
• Remove from heat and store in a covered jar or tin.
• Store at least 24 hours before serving.
• These improve with age.
• Chiles and garlic can be returned to peanut mix if desired for color and flavor.