Drop the Basil, cilantro, and mint into a pot of lightly salted boiling water for 5 seconds. Drain and immediately plunge into ice water to stop the cooking and set the color. Drain, squeeze dry, and chop the herbs. Transfer to a blender or food processor, and add the ginger, garlic, chile, lime zest and juice, sesame oil, and peanuts. Pulse a few times to chop and then, with the motor running, slowly add the peanut or olive oil in a thin stream, stopping a few times to scrape down the sides. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.
© 2004 John Ash. All rights reserved.