Best 5 Asian Pesto Recipes
Embark on a culinary journey to discover the harmonious blend of Asian and Italian flavors in this Asian Pesto collection. This article presents a symphony of pesto recipes that artfully fuse the vibrant, aromatic herbs of Asia with the rich, nutty foundation of traditional pesto. From the zesty kick of Thai Basil Pesto to the umami-rich Shiitake Mushroom Pesto, each recipe promises a unique flavor profile that will tantalize your taste buds. Unleash your creativity in the kitchen and explore the versatility of these pestos, whether you're tossing them with pasta, spreading them on sandwiches, or using them as a marinade for your favorite protein. Prepare to be amazed by the depth and complexity of flavors as you embark on this culinary adventure.
Here are our top 5 tried and tested recipes!
ASIAN PESTO WITH GRILLED SHRIMP
Steps:
- In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
- Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.
THAI SPICES SHRIMP SALAD WITH ASIAN GREENS AND PESTO DRESSING
Categories Salad Food Processor Pasta Coconut Basil Macadamia Nut Shrimp Curry Chill Cabbage Cilantro Simmer Boil Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Make dressing:
- Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Make shrimp:
- Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
- Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
- Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.
ASIAN CILANTRO-PEANUT PESTO
Steps:
- In a food processor or blender, combine all ingredients except peanut oil and process slowly pouring the peanut oil into the mix. Process until the ingredients turn into a smooth paste.
CHICKEN BREASTS WITH ASIAN GINGER-SCALLION PESTO
Chicken breasts with an Asian ginger-scallion pesto.
Provided by JP4012K
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix duck fat, scallions, ginger, and salt together in a bowl.
- Place chicken in a baking dish. Add 1 tablespoon ginger pesto under the skin of each chicken breast; massage to spread evenly. Coat chicken with remaining pesto and season with additional salt.
- Roast in the preheated oven until chicken breasts are no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 67 mg, Fat 15 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 4.3 g, Sodium 169.4 mg, Sugar 0.3 g
ASIAN PESTO
Steps:
- Makes about 3 1⁄2 cups Lasts 2 weeks, refrigerated 2 jalapeño chiles, stemmed and seeded 8 garlic cloves 1 tablespoon sugar 1 heaping tablespoon peeled and minced fresh ginger 1 cup roasted salted macadamia nuts or roasted salted peanuts Zest of 2 lemons 2 cups extra-virgin olive oil 1 cup fresh basil leaves, packed 1 cup fresh mint leaves, packed 1⁄2 cup fresh cilantro leaves, packed Kosher salt and freshly ground black pepper to taste In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick purée is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate
Tips:
- Use fresh herbs: The fresher the herbs, the more flavor your pesto will have. If you can, use herbs that have been recently picked from a garden or farmers market.
- Toast your nuts: Toasting nuts brings out their flavor and makes them more fragrant. You can toast nuts in a dry skillet over medium heat, stirring constantly, until they are golden brown and fragrant.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your pesto. Choose a good quality extra virgin olive oil that has a fruity, flavorful taste.
- Season to taste: Once you've made your pesto, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
- Use pesto as a marinade: Pesto can be used as a marinade for chicken, fish, or vegetables. Simply coat the meat or vegetables with pesto and let them marinate for at least 30 minutes before cooking.
- Use pesto as a sauce: Pesto can be used as a sauce for pasta, pizza, or roasted vegetables. Simply heat the pesto in a saucepan over medium heat until it is warmed through.
- Use pesto as a spread: Pesto can be used as a spread for sandwiches, wraps, or crackers. Simply spread the pesto on the bread or crackers and top with your favorite toppings.
Conclusion:
Asian pesto is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be customized to your own taste preferences. With its bright, flavorful taste, Asian pesto is sure to become a favorite in your kitchen.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
