Name: Peanut Pesto
Yield: 1½ cups
Ingredients: 3 cloves garlic, minced; ½ cup sesame oil; ½ teaspoon freshly ground black pepper; ⅓ cup water; 1 cup unsalted roasted peanuts; ½ cup soy sauce; ¼ cup honey

Preparation info

1½ cups

Difficulty
Easy

Appears in

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.

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Ingredients

Method

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