Traditional Basil pestos are my jam! Although, for some reason, it still annoys me when my husband uses it like a condiment on pasta dishes – I have no idea why, because obviously it is a sauce by itself! Nevertheless, we always keep a jar on hand in the fridge for extra flavor on a sandwich, in a pasta dish, dipping sauce, you name it. However, as great as they traditional Italian based pestos are, could there be an Asian equivalent? One for boring rice noodles, ho-hum Vietnamese Banh-Mi, or even something to cool down fried wontons hot from the fryer? For that kind of pesto, we’ll need more than just basil and Parmesan cheese.
We’ll need cilantro!
AND ALWAYS….Garlic! Of course!
All the flavors of South East Asia.
In truth of course, the Italians weren’t the only ones to think up thick, paste like sauces, as anyone who has had a real plate of noodles knows. Throughout, the East they provide the distinguishing base for many different everyday dishes.
If you are in the mood to liven up your veggies, rice noodle dishes or sandwiches, then this fresh herb pesto is for you. Mix it with vinegar and olive oil for a nice herby vinaigrette for a salad topped with fresh seafood or use it as a dipping sauce. The options are endless, and if you fancy something more traditional then you’ll find something a little similar (found on many dinner and restaurant tables all across Asia) , try Chinese Chili Oil. BUT, as for this sauce, I love to pair it as a dip to fried shrimp spring rolls or even as a spread on a sandwich. Try it for yourself and decide.
A pesto made from fresh cilantro, basil and mint. Adds zest to fried wontons, spring rolls, noodle salad or any sandwich. #pesto #healthy #lemon
- 50 g fresh cilantro (about 1/2 cup packed down)
- 50 g fresh sweet basil leaves (about 1/2 cup packed down)
- 50 g fresh mint leaves (about 1/2 cup packed down)
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 3 cloves of garlic
- 1 teaspoon sugar
- 2 tablespoons of olive oil
- sea salt
- Wash and dry herbs.
- Remove mint and basil leaves from stem.
- Cut roots off of cilantro. Keep leaves and stems intact. No need to pick off leaves.
- Combine all ingredients together (except salt) and puree in a blender or food processor until smooth.
- Season with salt to taste.
- Chill in the refrigerator and let marinate for an hour before eating.
- Category: Sauce, Condiment
- Cuisine: Asian
Keywords: Pesto, mint, cilantro, basil, lemon, garlic