Julee Rosso, Sheila Lukins

Peanut Pesto

Preparation info

  • 1½ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Serve our peanut paste as a dip for cocktail-size skewers of beef and chicken or thin it with a bit of broth and use it to sauce a pork roast. For a terrific quick first course, toss peanut paste with hot pasta and garnish the dish with chopped scallions.

Ingredients

  • 1 cup unsalted roasted peanuts
  • ½ cup soy sauce
  • ¼ cup

Method

Place the peanuts in the bowl of a food processor, and process until finely ground. With the motor running, add the remaining ingredients, one at a time, through the feed tube. Process until a thick, smooth paste has formed. Transfer the mixture to a bowl, cover, and refrigerate until ready to use. This will keep in the refrigerator for 3 days.